| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Sheet; (half a 17-oz package) puff pastry |
| 1 |
pk |
(4-serving size) instant vanilla pudding mix |
| 1 |
c |
Skim Milk |
| 1 |
ts |
Almond Extract |
| 1 |
c |
Light frozen whipped topping |
| 2 |
pt |
Strawberries; stemmed |
| 2 |
tb |
Granulated Sugar; up to 3 |
| 1 |
ts |
Fresh lemon juice |
| 1/3 |
c |
Sliced almonds; toasted |
|
|
Powdered sugar for garnish |
INSTRUCTIONS
This was in today's Houston Chronicle. Sounds perfect for my new lowfat
diet
Heat oven to 400 degrees. Thaw folded pastry sheet 20 minutes. Open sheet
and cut along folds to make 3 equal strips; halve each strip to make 6
rectangles. Space each apart on baking sheet. Bake in the center of the
oven about 15 minutes until well browned and baked through. Remove to rack
to cool. Meanwhile, in bowl, whisk pudding mix, milk and extract 2 minutes;
fold in whipped topping to blend throughly. Cover and refridgerate. Slice
enough strawberries to make 2 cups; set aside. To make strawberry sauce;
halve the remaining strawberries and puree in blender with granulated sugar
and lemon juice until smooth; set aside. Carefully split each piece of
pastry in half horizontally. Cover bottom halves with almonds, then pudding
mixture and sliced berries, dividing equally. Cover with pastry tops. Dust
with powdered sugar. Serve with strawberry sauce. Note: All components of
this recipe can be prepared several hours in advance. Cover and
refridgerate pudding mixture, sauce and strawberries. Assemble just before
serving.
Makes: 6 Servings Each: 413 calories, 20 grams fat, 7 grams protein, 1
milligram cholesterol, 52 grams carbohydrates, 354 milligrams sodium
Posted to recipelu-digest by jecraig@lan-inc.com on Mar 25, 98
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