Total Fat: 6g
If you don’t have cinnamon sugar, you can mix ¾ teaspoon of sugar and ¼ teaspoon of ground cinnamon together. You can use almost any fruit combination with this recipe. Let your children choose the fruit topping.
1 ready-to-use refrigerated pie crust
1 teaspoon cinnamon sugar
1 package (1 oz.) vanilla flavor fat-free/sugar-free instant pudding
1 1/4 cups fat-free milk
1 cup lite whipped topping, thawed
1 large fresh peach, sliced
1/2 cup fresh blueberries
1/2 cup fresh strawberries, sliced
2 medium kiwis, sliced
2 small bananas, sliced
Preheat oven to 450 degrees F. Unroll pie crust onto a baking sheet and sprinkle with cinnamon sugar. Bake 8 to 10 minutes, or until lightly browned. Cool completely. While crust is baking, combine pudding mix and milk in a medium mixing bowl. Whisk for 2 minutes. Stir in the whipped topping. Refrigerate until ready to use. Spread the pudding mixture onto cooled crust just before serving. Top, as desired, with fruit.
Makes 12 servings.
*Recipe adapted from Kraft Recipes