Guest guest Posted July 18, 2004 Report Share Posted July 18, 2004 Easter Lemon Tarts Author: Jo Lund Newsletter April 1998 1 (4 serv) package Jell-O sugar-free vanilla cook-and-serve pudding mix 1 (4 serv) package Jell-O sugar-free lemon gelatin 1 1/2 cups water 2 tsps lemon juice 1 (6-single serve) package Keebler graham cracker crusts 6 tbsps Cool Whip Lite In a medium saucepan, combine dry pudding mix, dry gelatin, water and lemon juice. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Remove from heat. Evenly spoon mixture into graham cracker crusts. Refrigerate until firm, about 2 hours. When serving, top each with 1 tablespoon Cool Whip Lite. Serves 6 142 calories, 6 gm Fa, 2 gm Pr, 20 gm Ca, 263 mg So, 0 mg Cl, 1 mg Fi Diabetic: 1 1/2 St/Ca, 1 Fa Marilyn Moderator for Diabetic_Recipes dnevessr@... Opinions expressed are solely my own and should not be mistaken for Professional advice. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.