Heavenly Parfait

Note from Cheri: This recipe is reprinted from Quick & Easy Diabetic Recipes for One by Kathleen Stanley, CDE, RD, MSED and Connie C. Crawley, MS, RD, LD, ©1997 by The American Diabetes Association, Inc. The secret to this dessert is having angel food cake crumbs! Tear a fresh cake into pieces the size of nickels and dimes. Freeze in 1-cup portions in plastic zippered bags. Thaw to use as a topping or bedding for fresh fruit, fruit compotes, yogurt, sherbets, frozen yogurt or ice cream. For extra flavor, lightly toast the crumbs. For lots more diabetic friendly recipes and information, click here to check out Marilyn Helton's Diabetic Dining on Fabulous Foods columns, right here at Fabulous Foods.

1 cup prepared fat-free, sugar-free pudding (any flavor) 1 cup angel food cake crumbs (thaw if frozen) 1 tablespoon nondairy whipped topping

Serves 1 In a large wine or parfait glass, spoon 1/2 cup of the prepared pudding into the bottom of the glass. Add half of the cake crumbs. Top with the remaining pudding and the rest of the crumbs. Add nondairy whipped topping or fresh fruit and serve. (Note the high carbohydrate count!) Per Serving (without syrup or preserves): 292 Cal; 1 g Fat; 56 g Carb; 4 mg Cholesterol; 431 mg Sodium; 3g Dietary Fiber; 14 g Protein Exchanges: 3-1/2 Carbo Choices