Servings: 16
Serving size: about a 2” x 2” square
2 cups grape nuts®
2 ½ cups Greek style yogurt
2 packages Mori Nu® vanilla pudding mix
3 tablespoons water
3 tablespoons Pero® + 1tablespoon Pero®
1 tablespoons cocoa Powder
¼ cup raspberry sauce (page 73)
Using a 9”x9” casserole pan, sprinkle grape nuts on the bottom of the pan so it completely covers the bottom of the dish. Then evenly sprinkle the 3 tablespoons of Pero® on top of the grape nuts. In a blender add the yogurt, Mori Nu® pudding packages, and water. Mix until the yogurt is smooth and has a pudding consistency. Slowly add the pudding mixture over the grape nuts so as to not move the grape nuts. Very gently smooth out the top of the pie with a pie spatula. Cover pie with plastic wrap and refrigerate for 2 days. (The pudding will absorb into the grape nuts and make them more of a crust the longer the pie sets up.)
To Garnish:
Mix the remaining 1 T. of Pero® and 1T. of cocoa powder together. Sprinkle powder mixture on top of the pie. Drizzle 1 teaspoon raspberry sauce over each serving.
Per serving: 127 calories, 4 grams fat, 6 grams protein, 14 grams carbohydrates, 2 grams dietary fiber