pistachio pudding pie,frozen
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1-1/2 kellogs special K protein plus1/4 cup finely chopped pistachios1/4 cup lite musslemans applesauce1-1/4 cups fat-free milk1 package (1 ounce) sugar-free instant pistachio pudding mix6 ounces fat free cream cheese1 carton (8 ounces) frozen fat-free whipped topping, thawed, divided1 package (12 ounces) frozen unsweetened raspberries, thawed2 tablespoons granulated splenda2 tablespoons orange liqueur or orange juice2 tablespoons chopped pistachios
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.
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.
Nutritional Info 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
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