Ingredients
1 package sugar-free chocolate pudding
2 cup nonfat milk
3 cup peanut butter
70 graham cracker squares
1 low-cal whipped topping
Directions
MY NOTE: The first time you might want to use just part of the
pudding for smunchies. Some whipped topping recipes and mixes freeze
OK for a few days but haven't tested any longer than a week.
Mix chocolate pudding according to directions on package using nonfat
milk. Cool thoroughly. Mix peanut butter with pudding. Drop 1 Tbsp.
onto 1 square graham gracker. Place (1 Tbsp ?) low-calorie whipped
topping on top of pudding mixture, cover with second graham cracker
square. Freeze until ready to use.
each serving - 200 calories, 1 starch, 1 med. fat meat, 1 fat 17 grams
carbohydrate, 8 grams protein, 12 grams fat, 142 mg sodium
Adapted from Exchanges for All Occasions by Marion Franz 1993 edition
Shared but not tested by Elizabeth Rodier Jan 94
Servings: 35 servings
Chocolate Smunchies Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
Transcribed cooking instructions as a concept can be traced far back into antiquity, in fact as far into history as the Egyptians, and possibly even further than that. Interesting though that is, sadly, these ancient cookbooks were just basic pictorial recipes for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to food historians is a collection of tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. During the time of the Romans a roman called Apicius wrote a number of scripts showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, he describes how the meals were separated into hors d`oeuvre, entrees and desserts, a very modern way of dining. Additionally, he informs us how the ancient chefs used a good variety of aromatic flavours, including some that we all recognise like thyme, rue and dill. Moving our culinary historical trip onwards, we find some interesting books from the 14th Century : a book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the indian curry that we all know today, but rather recipes for the types of food eaten by the rich and powerful of that time. Later on, in the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from middle-east cuisine, such as parsley, basil and rosemary. These new foods and tastes prompted a surge in books on cooking, most of which still exist in private collections. When we get to the 20th century, cook books are greatly in demand due to higher levels of literacy, people having more free time and having more money to spend. The arrival of TV gave us TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting us all to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Chocolate Smunchies recipe.
