Serves 10 4 Better Balance Bites/Blue Points
Calories 136 Fat 1.7g Carbs 35.7g Fiber 0.6g Protein 4g
Ingredients
· 1 (0.3 oz) pkg strawberry sugar-free gelatin powder (see notes)
· 1/2 cup boiling water
· 1/2 cup cold water
· 1 (8 oz) container fat-free whipped topping, divided (see notes)
· 8 1/2 sheets of graham crackers, divided
· 1 (1.4 oz) pkg sugar-free instant chocolate pudding mix (see notes)
· 1 cup almond milk
· 1 cup plain nonfat Greek yogurt
· 1/2 powdered sugar replacement (see notes)
Directions
1. Dissolve Jell-O in boiling water, then mix in the cold water. Cool in the fridge until slightly thickened, about 15 minutes.
2. Spread 1/4 cup of the whipped topping across the bottom of a 9x13” pan. Lay out 6 1/2 graham crackers on top of the whipped topping. They should lay 4 1/2 laid vertically and 2 horizontally, as shown below.
3. Stir together the pudding mix and the almond milk. Set aside.
4. Beat the Greek yogurt and sugar replacement with mixer until combined. Beat in the prepped pudding mix and whipped topping, then beat in the thickened gelatin until well combined.
5. Pour the filling into the pan over the graham crackers. Crush the remaining 2 graham crackers and sprinkle over the top, lightly pressing them into the pudding/gelatin mixture.
6. Chill at least 2 hours in the fridge until set, then cut into 10 servings.
Notes
· The flavors can be changed simply by changing the gelatin and pudding flavors. Orange and cherry gelatins would pair well with chocolate or vanilla. Lime or lemon gelatin would pair well with vanilla, cheesecake, or white chocolate pudding.
· If you can only find Lite, Reduced Fat, or Sugar-Free whipped topping, your bites & points will likely go up by 1, though you could also reduce the serving size to bring that down.
· No powdered sugar replacement available? Simply grind regular sugar replacement in a mini food processor or spice grinder until powdery.
· You don’t need to place plastic wrap directly on the surface as you often do with puddings and gelatins, but if it makes you feel better, you certainly can.
· This will last in the refrigerator at least 4-5 days.
· The pie can be frozen for 1-2 months. After the cake has chilled in the refrigerator, cover it in plastic wrap, then aluminum foil. You can freeze individual slices or freeze the entire thing, then cut it frozen or let it soften a bit in the refrigerator before serving.
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