1 1/2 c Skim milk
1/4 c Marsala wine
1 pk (4 serving) of sugar-free
-instant vanilla pudding (I
-used regular; not sugar
-free)
1/2 c Light frozen whipped
-topping; thawed
6 Keebler ready-crust single
-serve graham crusts
18 Fresh strawberries; hulled
-and halved, (I used sliced
-Kiwi fruit)
Additional frozen topping
-for garnish; if desired
In Blender, or with a wire whisk, combine milk, wine, and pudding. Cover
and blend on low until well mixed and slightly thickened. Pour into bowl,
and fold in whipped topping. Divide evenly among tart shells, arrange
strawberries on top of each one, and refrigerate until serving time. Top
with additional whipped topping if desired.
The book figured these at 5 grams of fat for each, but my crusts said 6
grams, so I figured with the lite Cool Whip that each one was about 8
grams. Not too bad since I served it with the following Ham Stew which only
has about 3 grams per serving, and a cornbread that had only about 1 gram
per serving. The whole dinner was only 12 or 13 grams!
Yields
1 Servings