cheese "danish"
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Categories Desserts Cheese/eggs Jell-o Low-fat Diabetic Yield 20 servings Measure Ingredient 1 tablespoon Sugar 1 teaspoon Ground cinnamon 5 (6- to 7-inch) flour tortillas (Mama Lupe's 60 Cal) Non-stick cooking spray 1 cup Cold skim milk 1 pack (4-serving size) JELL-O Vanilla Flavor Sugar-Free Instant Pudding and Pie Filling 1 carton (8 oz.) pasteurized process cream cheese product (Fat free)2 cups Thawed COOL WHIP FREE Whipped Topping 1 ounce Square BAKER'S Semi-Sweet Chocolate
Heat oven to 350 degrees F.
Combine sugar and cinnamon. Spray tortillas with non-stick cooking spray. Sprinkle each tortilla with a scant ¨ö teaspoon cinnamon-sugar mixture. Turn tortillas over; repeat. Cut each tortilla into 4 wedges.
Stand rounded edges (outside edge) of each tortilla wedge in bottom of muffin cup, curling sides in to fit cup. Bake 10 minutes or until crisp and lightly browned. Cool in pan. (Note: when you have the tortillas in the muffin cups, the point will be standing up above the pan.) Pour milk into large mixing bowl. Add pudding mix. Beat at low speed with electric mixer until well blended, 1 to 2 minutes. Beat in cream cheese product at medium speed until smooth. Gently stir in whipped topping. Refrigerate until chilled, at least 1 hour.
When ready to serve, fill each tortilla shell with a scant 3 Tablespoons pudding mixture, using a pastry bag or spoon. Place chocolate in small freezer-weight zippered plastic bag. Microwave on HIGH 1 minute or until chocolate is melted. Fold over top of bag tightly; snip off one tiny corner (about ¨û-inch) from bottom of bag. Holding bag tightly at top, drizzle chocolate over desserts. Refrigerate until chocolate sets, about 5 minutes. Makes 20 servings.
Note: Cover and freeze any leftover desserts. Thaw in refrigerator as needed.
Diabetic Exchanges: Starch/Bread - ¨ö, Fat - 1.
FROM: There's Always Room for Sugar Free JELL-O copyright 1992 JELL-O, COOL WHIP LITE, and BAKER'S are registered trademarks of Kraft General Foods, Inc.
Serving Size: 20 danish cups.
Number of Servings: 20
Recipe submitted by SparkPeople user GELINA44.
Combine sugar and cinnamon. Spray tortillas with non-stick cooking spray. Sprinkle each tortilla with a scant ¨ö teaspoon cinnamon-sugar mixture. Turn tortillas over; repeat. Cut each tortilla into 4 wedges.
Stand rounded edges (outside edge) of each tortilla wedge in bottom of muffin cup, curling sides in to fit cup. Bake 10 minutes or until crisp and lightly browned. Cool in pan. (Note: when you have the tortillas in the muffin cups, the point will be standing up above the pan.) Pour milk into large mixing bowl. Add pudding mix. Beat at low speed with electric mixer until well blended, 1 to 2 minutes. Beat in cream cheese product at medium speed until smooth. Gently stir in whipped topping. Refrigerate until chilled, at least 1 hour.
When ready to serve, fill each tortilla shell with a scant 3 Tablespoons pudding mixture, using a pastry bag or spoon. Place chocolate in small freezer-weight zippered plastic bag. Microwave on HIGH 1 minute or until chocolate is melted. Fold over top of bag tightly; snip off one tiny corner (about ¨û-inch) from bottom of bag. Holding bag tightly at top, drizzle chocolate over desserts. Refrigerate until chocolate sets, about 5 minutes. Makes 20 servings.
Note: Cover and freeze any leftover desserts. Thaw in refrigerator as needed.
Diabetic Exchanges: Starch/Bread - ¨ö, Fat - 1.
FROM: There's Always Room for Sugar Free JELL-O copyright 1992 JELL-O, COOL WHIP LITE, and BAKER'S are registered trademarks of Kraft General Foods, Inc.
Serving Size: 20 danish cups.
Number of Servings: 20
Recipe submitted by SparkPeople user GELINA44.
Nutritional Info Amount Per Serving
- Calories: 57.3
- Total Fat: 1.2 g
- Cholesterol: 2.3 mg
- Sodium: 218.0 mg
- Total Carbs: 8.2 g
- Dietary Fiber: 1.2 g
- Protein: 3.4 g
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