Black Bottom Lemon Pie

Recipe By :JoAnna M. Lund

4 Points per serving

1 package JELL-O sugar-free instant chocolate pudding mix -- (4 serving size)

1 1/3 cups Carnation nonfat dry powder

2 1/4 cups water

1 (6-ounce) Keebler shortbread piecrust

1 package JELL-O sugar-free instant vanilla pudding mix -- (4 serving size)

1 package JELL-O sugar-free lemon gelatin -- (4 serving size)

1/2 cup Cool Whip Free

1 tablespoon (1/4 ounce) mini chocolate chips

1. In a large bowl, combine dry chocolate pudding mix, 2/3 cup dry milk powder, and 1 cup water. Mix well using a wire whisk. Spread mixture into piecrust. In a another large bowl, combine dry vanilla pudding mix, dry gelatin, remaining 2/3 cup dry milk powder, and remaining 1 1/4 cups water. Mix well using a wire whisk. Blend in Cool Whip Free. Spread mixture evenly over chocolate layer. Evenly sprinkle chocolate chips over the top. Refrigerate for at least 1 hour.

Cut into 8 servings.

Serving size (1 slice)

According to the cookbook: Per serving: 189 Cal, 5g Fat, 6g Pro, 30g Carb, 557mg Sod, 139mg Calc, 1g Fib

Healthy Exchanges: 1/2 Bread, 1/2 Skim Milk, 1 Slider, 15 Opt. Cal.

Diabetic Exchanges: 2 Starch/Carbohydrate, 1 Fat

Weight Watcher Points: 4

Source: "Dessert Every Night Cookbook" Copyright: "Healthy Exchanges, Inc. 1997; ISBN 0-399-14265-7"

NOTES : Downloaded from The Healthy Exchanges Website.