1/2 cup reduced-fat margarine(70% vegetable oil spread),softened.1 cup all purpose flour 1/2 cup confectioners' sugar 1/2 cup chopped walnuts.
First Layer
1 package(8ounces) fat-free cream cheese, softened
1cup(8 ounces) nonfat sour cream
1 carton (8ounces)frozen light whipped topping, thawed
Second Layer
3 cups of cold skim milk
2packages (1ounce each) sugar-free fat-free instant pistachio pudding mix
Topping:
1 carton(8 ounces) frozen light whipped topping, thawed
2 tablespoons ground walnuts
In a mixing bowl, cream the margarine. Add flour and sugar: blend until crumbly. Stir in walnuts. Press onto the bottom of a 13-inx9-in.x2-in. baking dish coated with nonstick cooking spray. Bake at 375 for 10-12 minutes or until set. Cool. In a mixing bowl, beat cream cheese and sour cream. Fold in whipped topping. Spread over the crust. In another mixing bowl, combine milk and pudding mixes, beat on low speed for 2 minutes. Spread over first layer. Carefully spread whipped topping over second layer. Sprinkle with walnuts. Refrigerate for at least 1 hour. Yield: 24 servings.
Nutritional Analysis: One serving equals 153 calories, 206 mg sodium, 2 mg. cholesterol, 17 gm carbohydrate, 4 gm protein, 6 gm fat. Diabetic Exchanges: 1-1/2 starch, 1 fat.
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