Chocolate crunch cups

4 servings

Ingredients

Quantity Ingredient
1¼ cup Crisp rice ceral;
1 tablespoon Margarine; melted
1 tablespoon Butter melted
1¾ cup Skim milk;
1 pack (1.4 oz) sugar-free instant
Sugar substitute equivalent to 2 ts sugar pudding & pie filling mix;

Directions

CRUST

FILLING

In small bowl, combine all crust ingredients; toss gently to coat.

Divide mixture evenly among 4 ungreased 6-oz custard cups; press to bottom and up sides of cups. Freeze while preparing filling. In another small bowl, combine milk and pudding mix. Beat until well blended; cover and refrigerate 5 minutes or until serving time. Just before crusts. Just before serving spoon pudding into frozen crusts.

If desired garnish each serving with banana slices or a fresh strawberry. Store in refrigerator. 4 servings. Food exchanges per serving: 1 STARCH EXCHANGE + ½ SKIM MILK EXCHANGE + ½ FAT EXCHANGE; CAL: 140; PRO: 5g; CAR: 21g; FAT: 4g; CHO: 2mg: SOD: 520mg; POT: 190mg; Source: Fast and Healthy Magazine, Jan/Feb. 1995 Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 01-06-95

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