Shredded Wheat Mini Pudding
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 large shredded wheat cereal biscuits1 whole pkg. Jello Sugar Free Cheesecake pudding mix1 cup Chobani fat free Greek Yogurt1 cup Almond Breeze sugar free original (milk)10 Back to Nature California Lemon Cookies, crumbled1 Tbsp. coconut oil1 t. lemon zest if desired1 cup fresh or fresh frozen blueberries (raspberries, strawberries, peaches or a mix of sugar free frozen fruit may be substituted)4 t. splenda(1 t. cornstarch if needed, not counted in nutrition information)(12 cupcake cup liners)
Microwave fruit with splenda to defrost and let juices out. (about 2 minutes) You are making a sauce for the top of your puddings. If it is too wet, place in a saucepan with 1 t. cornstarch and cook over medium while stirring to thicken. Set to cool.
Place 4 shredded wheat biscuits upright in a tall narrow bowl that allows them to be covered with hot water. Cover the biscuits with HOT tap water. The biscuits need to soften about 1 minute. Drain by pushing down on the biscuits.
Mix pudding with 1 cup yogurt and 1 cup almond breeze. Add soften shredded wheat.
If you are making the individual cupcake liner servings, Divide up into 12 cupcake cup liners.
Place in refrigerator.
Crumble cookies and mix with 1 T. coconut oil.
Add lemon zest if desired.
When ready to serve, sprinkle cookie/zest crumbles on top. Spoon 1 T fruit sauce on top. Enjoy.
Serving Size: Nutrition info divides for 12 cupcake cups. Further serving info in the tips.
Number of Servings: 12
Recipe submitted by SparkPeople user SUEATKINS.
Place 4 shredded wheat biscuits upright in a tall narrow bowl that allows them to be covered with hot water. Cover the biscuits with HOT tap water. The biscuits need to soften about 1 minute. Drain by pushing down on the biscuits.
Mix pudding with 1 cup yogurt and 1 cup almond breeze. Add soften shredded wheat.
If you are making the individual cupcake liner servings, Divide up into 12 cupcake cup liners.
Place in refrigerator.
Crumble cookies and mix with 1 T. coconut oil.
Add lemon zest if desired.
When ready to serve, sprinkle cookie/zest crumbles on top. Spoon 1 T fruit sauce on top. Enjoy.
Serving Size: Nutrition info divides for 12 cupcake cups. Further serving info in the tips.
Number of Servings: 12
Recipe submitted by SparkPeople user SUEATKINS.
Nutritional Info Amount Per Serving
- Calories: 86.1
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 67.3 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 1.9 g
- Protein: 3.2 g
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