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Add a photoServings: 8
Ingredients
- 1 1/2 c. Cool lowfat milk
- 1 pkt 4 serving size - Jell-O Instant Pudding,any flavor*
- 1 3/4 c. 4 ounce. container - Cold WHIP Whipped topping, thawed*
- 8 x Taco shells
- 2 c. Cut-up fruit
- 1/2 c. Baker's Angel Flake Coconut* Chocolate Syrup* R. Taylor - for diabetic use - use SF Jell-o Instant Pudding, your own SF Whipped Topping, SF Coconut and your own SF Chocolate syrup...
Directions
- 1. Pour 1 1/2 c. cool lowfat milk into bowl. Add in pudding mix. Beat with wire whish till well blended, about 12 min. Let pudding stand 5 min.
- 2. Stir whipped topping into pudding very gently with rubber scraper till mix is all the same color. If you don't want to prepare and eat tacos right away, put pudding mix into refrigertor till serving time.
- 3. Just before serving, spoon an equal amount of pudding mix into each taco shell. Top with fruit and then coconut. Pour a little chocolate over filling.
- Makes 8 Fruit Tacos.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 8 servings | |
| Calories 160 | |
| Calories from Fat 51 | 32% |
| Total Fat 5.75g | 7% |
| Saturated Fat 2.38g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 105mg | 4% |
| Potassium 177mg | 5% |
| Total Carbs 24.52g | 7% |
| Dietary Fiber 2.1g | 7% |
| Sugars 9.45g | 6% |
| Protein 3.39g | 5% |
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