2 8-ounce containers lowfat strawberry yogurt
1 cup thawed whipped topping
1/2 cup honey roasted peanuts
1/4 cup seedless raisins
2 tablespoons powdered sugar
60 Teddy Grahams Graham Snacks, any flavor
Blend yogurt, whipped topping, peanuts, raisins and sugar in medium bowl.
Line medium muffin pan with paper liners. Spoon about 1/4 cup yogurt mixture into each cup. Arrange 5 graham snacks in each cup over mixture in spoke-like fashion. Cover.
Freeze about 4 hours or until firm. Let thaw 15 minutes before serving.
Storage: Once thawed, refrigerate whipped topping for up to 2 weeks or refreeze.
Recipe makes 12 servings.
Serving size: 1 serving
Calories: 130; Total Fat: 4.5g; Saturated Fat: 1.5g; Cholesterol: 5mg; Sodium: 80mg; Carbohydrates: 19g; Fiber: 1g; Protein: 3g; Sugars: 13g
Diet Exchange: 1 Carbohydrate,1 Fat
Super Summer Treat: Spumoni Milkshake
- Make hot fudge: Microwave 1/2 cup finely chopped bittersweet chocolate and 1/4 cup each cream and sweetened condensed milk, stirring frequently, until melted.
- Cook 1 cup halved pitted cherries and 2 tablespoons each sugar and lemon juice until syrupy; cool.
- Blend 1 pint pistachio ice cream and 1/4 cup milk; layer in glasses with the hot fudge and cherries.
You may also enjoy...
Share This Page