Ingredients
For the Crust:
2 tablespoons sugar substitute for baking
5 tablespoons reduced-fat butter, melted
1-1/2 cups finely crushed Glucerna® Crunchy Flakes ‘n Almonds Cereal crumbs (about 4 ½ cups of flakes)
For the Filling:
1 envelope unflavored gelatin
1/4 cup cold water
1/4 cup sugar substitute
1 bottle (8 ounces) Glucerna Strawberries 'n Cream Shake
1-1/2 cups fresh raspberries, crushed
1-1/2 cups non-dairy sugar free whipped topping
1/2 cup whole raspberries
Fresh mint
Directions
Preheat the oven to 350° F.
- For the crust, combine the crumbs, sugar substitute, and melted butter. Press the mixture into a 9-inch square pan.
- Bake the crust for 5 minutes. Cool completely.
- For the filling, dissolve the gelatin in 1/4 cup cold water in a microwave-safe container.
- Microwave the gelatin for 10 to 15 seconds.
- In a large mixing bowl, combine the sugar substitute, Glucerna shake, crushed berries, and gelatin. Add the whipped topping and fold into the berry mixture.
- Pour the mixture over the cooled crust and refrigerate or freeze for several hours or until set.
- Cut into 12 bars. Garnish with the remaining berries and fresh mint. Serve.
|
| Serving Size 1 bar | Amount Per Serving | %DV* |
| | Total Fat 6g | 8% |
| | Saturated Fat 2g | 10% |
| Calories 130 | Cholesterol 5mg | 2% |
| Calories from Fat 50 | Sodium 170mg | 7% |
| | Total Carbohydrate 21g | 7% |
| | Dietary Fiber 4g | 17% |
| | Sugars 6 g | |
| | Protein 3g | |
| Vitamin A 10% Vitamin C 20% Calcium 2% Iron 15% |
© 2009 Abbott Laboratories