SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 104.8
  • Total Fat: 3.1 g
  • Cholesterol: 2.6 mg
  • Sodium: 239.8 mg
  • Total Carbs: 12.9 g
  • Dietary Fiber: 2.4 g
  • Protein: 5.6 g

View full nutritional breakdown of pistachio pudding pie,frozen calories by ingredient
Report Inappropriate Recipe

pistachio pudding pie,frozen

Submitted by: MURKOV

Introduction

Adapted from a Taste of Home recipe. the combinatiopn of pistachio with raspberry is cool, creamy and refreshing for just 105 calories a serving Adapted from a Taste of Home recipe. the combinatiopn of pistachio with raspberry is cool, creamy and refreshing for just 105 calories a serving
Number of Servings: 12

Ingredients

    1-1/2 kellogs special K protein plus
    1/4 cup finely chopped pistachios
    1/4 cup lite musslemans applesauce
    1-1/4 cups fat-free milk
    1 package (1 ounce) sugar-free instant pistachio pudding mix
    6 ounces fat free cream cheese
    1 carton (8 ounces) frozen fat-free whipped topping, thawed, divided
    1 package (12 ounces) frozen unsweetened raspberries, thawed
    2 tablespoons granulated splenda
    2 tablespoons orange liqueur or orange juice
    2 tablespoons chopped pistachios

Directions

place cereal applesauce and chopped nuts in food processor and process 5 pulses.Press onto the bottom of a 9-in. springform pan coated with cooking spray. Place pan on a baking sheet. Bake at 350 for 10 minutes or until lightly browned. Cool on a wire rack.
Meanwhile, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a large bowl, beat cream cheese until smooth. Beat in the pudding.
Set aside 3/4 cup whipped topping for garnish; fold remaining whipped topping into cream cheese mixture. Pour filling over crust. Freeze for 5 hours or overnight. Cover and refrigerate remaining whipped topping.
For sauce, place the raspberries, splenda and liqueur in a food processor. Cover and process for 1-2 minutes or until smooth. Strain and discard seeds and pulp. Refrigerate until serving.
Remove dessert from the freezer 15 minutes before serving. Remove sides of pan. Garnish with chopped pistachios and remaining whipped topping. Serve with sauce. Yield: 12 servings 105 calories each


Number of Servings: 12

Recipe submitted by SparkPeople user MURKOV.






Great Stories from around the Web


Rate This Recipe