Ingredients
| 18 | Murray Sugar Free Cookies Murray® Sugar Free Shortbread |
| 1 teaspoon | ginger |
| 1/2 teaspoon | cinnamon |
| 1/4 teaspoon | Chinese five spice powder |
| 3 tablespoons | light butter, melted |
| 1 tablespoon | honey |
| 2 3/4 cups | cold fat free milk |
| 2 packages | (4-serving size) vanilla flavor fat-free sugar-free instant pudding & pie filling |
| 1 tablespoon | lemon juice |
| 2 teaspoons | grated lemon peel |
| 6 | ripe plums, pitted, thinly sliced |
Directions
1. Finely crush cookies. In medium bowl combine cookie crumbs, ginger, cinnamon and five spice powder. Add butter and honey. Toss until combined. Press onto bottom and sides of 9-inch pie plate or tart pan. Bake at 350°F for 10 minutes. Cool.
2. In large bowl beat milk and pudding mix with wire whisk for 2 minutes. Whisk in lemon juice and peel. Let stand for 5 minutes. Spoon into crust. Refrigerate for 1 hour.
3. Arrange plum slices on top. Garnish as desired. Store in refrigerator.
NOTE: Please see the Nutrition Facts panel and Dietary Exchanges for information on the total carbohydrate content of this recipe.
EXCHANGES: 1 starch, 1/2 fruit, 1/2 fat