Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------CRUST--------------------------------
1 1/4 c Crisp rice ceral; Sugar substitute equivalent
1 tb Margarine; melted -to 2 ts sugar
1 tb Butter melted

--------------------------FILLING-------------------------------
1 3/4 c Skim milk; -pudding pie filling mix;
1 pk (1.4 oz) sugar-free instant

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 + 1/2 SKIM MILK EXCHANGE + 1/2 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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