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Recipe Summary

prep:
15 mins
cook:
14 mins
additional:
8 hrs 5 mins
total:
8 hrs 34 mins
Yield:
10 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Pulse biscotti in food processor 10 times or until crumbly. Add butter through food chute; pulse 5 times or just until crumbs are moist. Set aside 2 teaspoons crumb mixture. Press remaining crumb mixture into a 9-inch pie plate.

  • Bake at 375° for 8 minutes or until edges begin to brown. Cool on a wire rack.

  • Stir together sugar, cornstarch, and salt in a medium saucepan; add milk. Bring to a boil over medium-high heat and cook 1 minute, stirring constantly with a whisk. Remove from heat. Gradually stir about one-fourth of hot mixture into egg; add mixture into remaining hot mixture, stirring constantly. Cook over low heat 3 minutes. Remove from heat; stir in lemonade concentrate and butter. Place pan in a large bowl of ice water. Cool pudding to room temperature (about 5 minutes), stirring often with a whisk.

  • Pour pudding into prepared crust. Press plastic wrap over filling. Chill 8 hours or until thoroughly chilled.

  • Before serving, spread whipped topping over filling. Sprinkle reserved crumbs over topping and garnish with raspberries.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

246 calories; fat 8.8g; saturated fat 4g; protein 3g; carbohydrates 39g; cholesterol 32mg; iron 0.4mg; sodium 80mg; calories from fat 32%; fiber 1g; calcium 111mg.
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