Grasshopper Parfaits (1997) Recipe - Cooking Index
Grasshopper Parfaits (1997) Recipe - Cooking Index
| 8 oz | 227g | Mint chocolate cream pie fat-free yogurt such as Dannon light |
| 1/2 cup | 118ml | Frozen fat-free whipped topping thawed |
| 1 | Double fudge fat-free - (3 7/8 ounce) instant pudding mix such as Snackwell's | |
| 1/2 cup | 118ml | Reduced-fat cream-filled chocolate sandwich cookie crumbs about 5 cookies |
| 4 | Creme de menthe chocolaty mint thins |
1. Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2 inch thickness Cover with additional paper towels, and let stand 5 minutes. Scrape into a bowl using a rubber spatula. Fold in whipped topping: set aside.
2. Prepare pudding according to package directions. Spoon 1/4 cup pudding into each of 4 parfait glasses; top each with 2 tablespoons yogurt mixture and 1 tablespoon cookie crumbs. Repeat layers once, ending with cookie crumbs. Place 1 mint thin on top of each parfait.
Source:
Weight Watchers Magazine, March/April 1997
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.