Shredded Wheat Mini Pudding
- Servings Per Recipe: 12
- 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
IntroductionChoose your favorite pudding flavor but for the rest of the ingredients, we prefer sugar free cheesecake pudding. Don't tell anyone it's such a healthy dessert. Choose your favorite pudding flavor but for the rest of the ingredients, we prefer sugar free cheesecake pudding. Don't tell anyone it's such a healthy dessert.
4 large shredded wheat cereal biscuits
1 whole pkg. Jello Sugar Free Cheesecake pudding mix
1 cup Chobani fat free Greek Yogurt
1 cup Almond Breeze sugar free original (milk)
10 Back to Nature California Lemon Cookies, crumbled
1 Tbsp. coconut oil
1 t. lemon zest if desired
1 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)
The recipe may be assembled in a square casserole and cut into 4 - 12 servings. Just divide the total calories (1032) by the number of servings you portion. So 4 servings would be 258 healthy calories. 6 servings would by 172 delicious and healthy calories!
Substituting walnuts or almond for the cookies could turn it into a decadent addition to a brunch buffet.
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.