Butterscotch Parfaits Diabetic Friendly Recipe 455

BUTTERSCOTCH BROWNIES - LOW SUGAR/DIABETIC FRIENDLY RECIPE

Steps:

• 1. Preheat oven to 350.
• 2. In medium bowl, combine flour, baking powder and salt; set aside.
• 3. Combine butter, brown sugar, and vanilla until creamy. Beat in eggs. Gradually add flour mixture.
• 4. Stir in 1 cup of the morsels and the nuts.
• 5. Spread into an ungreased 13x9 pan. Sprinkle remaining morsels on top.
• 6. Bake 30 minutes or until wooden pick inserted comes out clean. Cool in pan on wire rack. Cut into bars.

INCREDIBLE BUTTERSCOTCH PARFAIT!

Steps:

• Boil the sugar& water for 5 minutes.
• Beat the egg yolks& in seperate dish,beat whites until stiff.
• Remove sugar from heat,adding in the butter.
• Stir until butter has melted.
• Slowly pour over beaten yolks,beat until cool.
• Add in the egg whites,vanilla extract and nuts.
• Combining mixture,add whipped cream.
• Freeze until firm,then serve and enjoy!

BUTTERSCOTCH PARFAITS

Steps:

• In a mixing bowl, beat milk and pudding mix for 2 minutes or until thickened. In six parfait glasses, alternate layers of pudding, wafer crumbs and whipped topping. Garnish with cherry if desired. Refrigerate until serving.

BUTTERSCOTCH PARFAITS (DIABETIC FRIENDLY) RECIPE - (4.5/5)

Steps:

• In a large bowl, beat milk and pudding mix for 2 minutes or until thickened. In six parfait glasses, alternate layers of pudding, wafer crumbs and whipped topping. Garnish with cherry if desired. Refrigerate until serving. Yield: 6 servings. Nutritional Analysis: One serving (prepared with skim milk, instant sugar-free pudding mix and light whipped topping and without cherries) equals 194 calories, 7 g fat (0 saturated fat), 2 mg cholesterol, 289 mg sodium, 25 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.