Diabetic Recipes - Cookies and Cream Pie Recipe
Cookies and Cream Pie (Diabetic)
Makes 10 servings
1 (6.5 oz.) pkg. sugar-free chocolate sandwich cookies (such as Murray)
1 cup fat-free milk
1 (1.5 oz.0 pkg. vanilla sugar-free, fat-free instant pudding mix
4 cups fat-free frozen whipped topping, thawed and divided
1 (6 oz.) graham cracker pie crust
Place cookies in a heavy-duty, zip-top plastic bag, and crush cookies with a meat mallet or rolling pin. Reserve 1/4 cup for topping.
Combine milk and pudding mix in a large bowl; stir with a wire whisk until blended. Fold in 3 cups whipped topping and crushed cookies except 1/4 cup reserved for topping.
Spoon mixture into pie crust. Cover and freeze 4-6 hrs. or until firm. Top each serving with 1 1/2 tbsp. whipped topping. Sprinkle evenly with reserved 1/4 cup cookie crumbs.
Per serving: cal 240, prot 3.1g, fat 8.3g, carb 39g, fiber 0.4g, chol 1mg, sod 394mg
Exchanges: 2 1/2 starch, 1 1/2 fat
1 comments:
hey try these cookies,
Ingredients
* 3/4 cup Quick Cook Rolled Oats
* 3/4 cup Plain Flour
* 3/4 cup Brown Sugar
* 100 grams Butter
* 2 tablespoons Honey
* 1/4 teaspoon Bicarbonate Soda
Instructions
1. Preheat oven to 160C (fan forced). Grease oven trays and line with baking paper.
2. Combine oats, flour and sugar in a bowl.
3. Combine butter and honey. Melt the butter mixture. Stir in Soda
4.Combin butter mixture and dry ingrediants.
5. Drop level tablespoons of mixture about 5cm apart on trays.
6.3 Bake for 10-15 minutes depending on how crunchy you like your biscuits.
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