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Diabetic Low Fat Frozen Blueberry Pudding Pie


1 cup Toasted Wheat Germ
1/4 cup (1/2 stick) margarine
6 packets sugar substitute
1 package (4 serving size) sugar-free vanilla pudding and pie filling
2 cups skim milk
1 cup thawed non-dairy frozen whipped topping
1 cup fresh or frozen blueberries

Heat oven to 375 deg F. Lightly spray 9-inch pie plate with no-stick cooking spray. Combine wheat germ, margarine and sugar substitute. Press firmly onto bottom and sides of prepared pie plate. Bake about 5 minutes or until golden brown; cool completely on wire rack. Prepare pudding according to package directions using skim milk. Fold in whipped topping and blueberries. Pour into crust. Cover and freeze 6 hours or overnight. Let stand at room temperature 5 to 10 minutes before serving.

Makes 10 servings.

Calories.....120......Fat.....7 g.....Carbs.....12 g.....Sodium.....180 mg.....Fiber.....1 g.
Exchanges: 1 Starch, 1 Fat




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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