CHOCOLATE PUDDING CUPS

8 Prepared Whole Grain Crepes 1 Cup Unsweetened Soy Milk, or Whole Milk 1 Package (1 OZ) Sugar Free Instant Chocolate Pudding Mix

4 Ounces Cream Cheese, softened and cut into pieces 3 Cups Strawberries, sliced or Raspberries, whole

Heat oven to 250°. Invert eight 6-ounce custard cups or coffee mugs over a baking sheet. Coat the outside of the cups with butter flavored cooking spray. Drape each crepe, browned side down, over a cup. Coat the crepes with cooking spray. Bake 4 minutes. Turn the oven off and let the crepes sit in oven 30 minutes more or until they are crisp. Carefully lift cups from molds and cool on a wire rack. In a food processor or blender, blend together milk and pudding mix. Blend in cream cheese until smooth. Fill each crepe with a layer of berries. Spoon some of the cream cheese mixture over. Top with additional berries.

SERVINGS 8; CALORIES 211; FAT 10 g; PROTEIN 7 g; CARBS 27 g; FIBER 3 g SERVING SIZE= 1 Custard Cup

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Updated 03/19/02