| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
California |
*california, Citrus, Desserts, Lowfat |
6 |
Servings |
INGREDIENTS
| 1 |
|
Vanilla pudding mix |
| 2 |
c |
Skim milk |
| 11 |
oz |
Canned mandarin oranges |
|
|
well drained |
| 1/2 |
t |
Sugar |
| 1 |
T |
Sherry |
| 2 |
T |
Toasted almonds, slivered |
INSTRUCTIONS
Prepare vanilla pudding according to directions on the package. Cool.
Just before serving, fold in the drained Mandarin oranges and the
Sherry. Serve as individual servings in sherbet dishes. Garnish with
toasted nuts. YIELD: 6 servings; 112 cals, 0.3g fat without nuts;
130cals, 2g fat (12% cff) with 1 teaspoon almonds each serving. REF:
California Citrus Fruit Cookbook by Joyce D. Gardner 1983 pgi
publishing isbn 093814202X Hanneman 1998 June. Variation: Other
flavors of low-cal pudding, such as tapioca. Omit sherry and use juice
of choice: lime, apple, cranberry. Omit sherry and add extract:
almond, anise, vanilla, etc. Recipe by: The California Citrus Fruit
Cookbook Posted to EAT-LF Digest by Pat Hanneman
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