We tried this last week and it was good--not my all time favorite but not bad. Of course, it would have been better if it wasn't sugar-free.
Vanilla-Chocolate Parfette
Cooking with the Diabetic Chef by Chris Smith
1 pkg. sugar-free vanilla pudding mix
1 pkg. sugar-free chocolate pudding mix
16 individual graham squares (or 1/2 cup crumbs)
2 oz semi-sweet chocolate, grated
1/2 cup fat-free whipped topping (we just used normal whipped topping)
1. In separate bowls, prepare the vanilla and chocolate pudding mixes according to package directions. Cover and refrigerate both puddings.
2. Crush the graham crackers into crumbs. Layer the parfette into 4 small custard cups, parfait glasses, or wine glasses. Spread 1 Tbsp chocolate pudding per serving. Top with 1 Tbsp graham cracker crumbs. Top with 1 Tbsp vanilla pudding. Top with 1 Tbsp graham cracker crumbs. Repeat for a second layer.
3. Garnish with the grated chocolate. Add a dollop of whipped topping if you wish. Serve.
Subscribe to:
Post Comments (Atom)
2 comments:
I'm so used to sugar-free pudding that I can't remember what the stuff tastes like with sugar. This sounds really yummy. We'll have to try it. Eat the sugar-free long enough and you will not miss the packages with sugar in them. I guarantee it.
This sounds so good. Thanks for sharing.
Post a Comment