LowFat - Layered Strawberry Squares
Source of Recipe
alicia's kitchen
LowFat - Layered Strawberry Squares
12 (2 1/2 Inch) graham cracker squares
2/3 cup Carnation nonfat dry milk powder
2 cups water (divided)
1 cup mini marshmallows
1 SF vanilla cook n serv pudding
1 SF strawberry gelatin
4 cups sliced fresh strawberries
1 1/2 cups cool whip free
Evenly arrange 9 graham cracker squares in a 9x9 inch cake pan. In a
med saucepan, combine dry milk powd.,1/2 cup water & marshmallows.
Cook over med. heat until marshmallows are melted, stir constantly.
DO NOT BOIL. Place saucepan on a wire rack, allow to cool. Meanwhile,
in large saucepan combine dry pudding & jello, remaining 1 1/2 cups
water, and strawberries. Cook over med heat until mixture thickens
and starts to boil, stir constantly and try not to crush berries.
Place saucepan on a wire rack and let set for 20 min. stir
occasionally. Fold cool whip free into cooled marshmallow mixture.
Evenly spoon mixture over crust. Spoon cooled strawberry mixture over
marshmallow mixture. Crush remaining graham crackers and sprinkle
over top. Refrigerate for at least 1 hour.
Makes 8 servings.
Hint: a self-seal sandwich bag works great for crushing graham
crackers into crumbs.
129 calories, 2 gr. fiber, 1 gm fat.
Diabetic exchanges: 1 1/2 starch/carb 1/2 fruit
2 Points
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