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Title: Cheese "danish"
Categories: Desserts, Cheese/eggs, Jell-o, Low-fat, Diabetic
Yield: 20 Servings
1 tb Sugar
1 ts Ground cinnamon
5 (6- to 7-inch) flour
Non-stick cooking spray
1 c Cold skim milk
1 pk (4-serving size) JELL-O
-Vanilla Flavor Sugar-Free
-Instant Pudding and Pie
1 ct (8 oz.) pasteurized process
-cream cheese product
2 c Thawed COOL WHIP LITE
1 oz Square BAKER'S Semi-Sweet
Heat oven to 350 degrees F.
Combine sugar and cinnamon. Spray tortillas with non-stick cooking
spray. Sprinkle each tortilla with a scant 1/2 teaspoon
cinnamon-sugar mixture. Turn tortillas over; repeat. Cut each
tortilla into 4 wedges. Stand rounded edges (outside edge) of each
tortilla wedge in bottom of muffin cup, curling sides in to fit cup.
Bake 10 minutes or until crisp and lightly browned. Cool in pan.
(Note: when you have the tortillas in the muffin cups, the point will
be standing up above the pan.)
Pour milk into large mixing bowl. Add pudding mix. Beat at low
speed with electric mixer until well blended, 1 to 2 minutes. Beat in
cream cheese product at medium speed until smooth. Gently stir in
whipped topping. Refrigerate until chilled, at least 1 hour.
When ready to serve, fill each tortilla shell with a scant 3
Tablespoons pudding mixture, using a pastry bag or spoon. Place
chocolate in small freezer-weight zippered plastic bag. Microwave on
HIGH 1 minute or until chocolate is melted. Fold over top of bag
tightly; snip off one tiny corner (about 1/8-inch) from bottom of
bag. Holding bag tightly at top, drizzle chocolate over desserts.
Refrigerate until chocolate sets, about 5 minutes. Makes 20 servings.
Note: Cover and freeze any leftover desserts. Thaw in
refrigerator as needed.
Nutritional information per serving: calories - 90, protein - 3
gm., fat - 4 gm., carbohydrates - 10 gm., cholesterol - 5 mg., sodium
~ 180 mg. Diabetic Exchanges: Starch/Bread - 1/2, Fat - 1.
FROM: There's Always Room for Sugar Free JELL-O
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