Angel Raspberry Pudding(Diabetic)
One 8-ounce reduced fat Cool Whip, defrosted
One 4-inch slice of store-bought angel food cake
1 cup fresh raspberries, rinsed and drained
2 teaspoons grated orange zest
Put the defrosted cool whip in a large bowl. Tear the angel food cake into bite-size pieces and fold into the cool whip.
Place espresso and cinnamon stick in filter basket of drip coffee pot; brew coffee with water. Stir Equal for Recipes into coffee; pour into eight mugs or cups.
Carefully fold the raspberries into the cool whip mixture.
Spoon into four dessert bowls and garnish the top with some of the grated orange zest.
Recipe makes four servings.
Nutritional Information per Serving:
Total Carbohydrates 32g
Total Fat 8g
Saturated Fat 7.1g
Calories from fat 33%
Food Exchanges: 1/2 Milk
61% calorie reduction from traditional recipe
Diabetic Exchanges: 2 carbohydrate (2 bread/starch), 1 fat