1/2 cup chopped walnuts
1 envelope Knox Gelatin
3 tablespoons cold water
1 cup low-fat milk (1 percent), scalded
1/2 cup sugar
2 cups fat-free whipped topping
1 cup maraschino cherries, cut up, with juice
4 ounces reduced-fat vanilla wafer crumbs
Preheat the oven to 350 degrees. Place the chopped nuts on a baking sheet and place in the oven for 6 to 8 minutes, until lightly browned. Set aside.
Combine the gelatin and the 3 tablespoons of water in a small bowl and set aside.
Place the milk in a small pan over medium heat until bubbles start to form around the edges. This is now scalded milk. Add the 1/2 cup of sugar, and the gelatin-and-water mixture, which will be very thick, and dissolve it in the hot milk. Place in a small bowl and refrigerate until cool and beginning to thicken, approximately 25 minutes.
Whip the milk mixture until frothy, then gently fold in the whipped topping, maraschino cherries and toasted nuts.
Coat a pie pan with nonstick spray. Place the vanilla wafer crumbs in the pie pan, pour the mixture over the crumbs and refrigerate for several hours, or until firm.
Recipe makes 8 servings.
Serving size: 1 serving
Calories: 244; Total Fat: 6g; Cholesterol: 1mg; Sodium: 99mg; Carbohydrates: 44g; Fiber: 1g; Protein: 4g
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