| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
California |
*california, Lowfat, Citrus, Desserts |
6 |
servings |
INGREDIENTS
| 1 |
pk |
Vanilla pudding mix |
| 2 |
c |
Skim milk |
| 11 |
oz |
Canned mandarin oranges; well drained |
| 1/2 |
ts |
Sugar |
| 1 |
tb |
Sherry |
| 2 |
tb |
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 <kitpath@earthlink.net> on Jan 07,
1999, converted by MM_Buster v2.0l.
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