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Prep time :
30 min
Ready in :
1 hrs 30 min
Serves :
12 servings
| Nutrition (per serving) |
| Calories |
160 |
|
| Total fat |
2.5 |
g |
| Saturated fat |
0.5 |
g |
| Cholesterol |
5 |
mg |
| Sodium |
180 |
mg |
| Carbohydrate |
28 |
g |
| Dietary fiber |
1 |
g |
| Sugars |
16 |
g |
| Protein |
7 |
g |
| Vitamin A |
4 |
%DV |
| Vitamin C |
8 |
%DV |
| Calcium |
15 |
%DV |
| Iron |
6 |
%DV |
|
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Ingredients:
1 env. KNOX Unflavored Gelatine
1/2 cup fat-free milk
1/3 cup sugar
1 cup vanilla low-fat yogurt
1 cup POLLY-O FREE Natural Nonfat Ricotta Cheese
1 tsp. grated lemon zest
1/2 cup chopped strawberries
18 HONEY MAID Honey Grahams, broken in half (36 squares)
Preparation:
Sprinkle gelatine over milk in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring constantly. Add sugar; stir until dissolved. Cool slightly.
Place yogurt, ricotta cheese and lemon zest in blender; cover. Blend until smooth. Gradually add gelatine mixture, blending well after each addition. Pour into medium bowl; cover. Refrigerate 30 min. or until slightly thickened.
Stir in strawberries. Refrigerate an additional 30 min. or until mixture is of mounding consistency. Top each of 12 graham squares with 2 Tbsp. of the strawberry mixture; cover each with a second graham square. Repeat layers once. Refrigerate until ready to serve. Store leftover desserts in refrigerator.
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