Frozen Lemon Cake
INGREDIENTS:
1/2 c Graham cracker crumbs
1 tb Honey
1 tb Butter or margarine; melted
1 c Seedless grapes
1 c Lowfat milk
8 oz Lowfat lemon-flavored yogurt
1 pk Lemon instant pudding and
-pie filling mix; (3.4 oz.)
1 1/2 c Lowfat whipped topping
Grapes; cut into wedges
12 sm Grape clusters; optional
1/2 c Graham cracker crumbs
1 tb Honey
1 tb Butter or margarine; melted
1 c Seedless grapes
1 c Lowfat milk
8 oz Lowfat lemon-flavored yogurt
1 pk Lemon instant pudding and
-pie filling mix; (3.4 oz.)
1 1/2 c Lowfat whipped topping
Grapes; cut into wedges
12 sm Grape clusters; optional
Combine graham cracker crumbs, honey and butter; mix well. Line 12 muffin cups with paper cupcake liners; sprinkle 2 or 3 teaspoons crumb mixture in each. Divide grapes over crumbs. Combine milk and yogurt in medium bowl. Add pudding/pie mix and blend with wire whisk about 1 minute or until well mixed. Gently stir in whipped topping. Portion into cupcake liners, mounding mixture on top. Freeze at least 6 hours. Decorate top of dessert with small wedges of grapes in a pinwheel pattern. Garnish with grape clusters, if desired. Makes 12 servings.
Nutritional Analysis Per Serving: 112 Cal., 2.6 g pro., 3.3 g fat (25% Cal. from fat), 19.4 g carb., 7 mg chol., 0.2 g fiber and 99 mg sodium.
California Table Grape Commission's Healthy Kitchen
Nutritional Analysis Per Serving: 112 Cal., 2.6 g pro., 3.3 g fat (25% Cal. from fat), 19.4 g carb., 7 mg chol., 0.2 g fiber and 99 mg sodium.
California Table Grape Commission's Healthy Kitchen