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Piña Colada Parfaits

    

1 recipe Watkins Tapioca Dessert Mix   
2 teaspoons/10 mL Watkins Coconut Extract     
3/4 teaspoon/4 mL Watkins Rum Extract    
1/2 teaspoon/2.5 mL Watkins Vanilla   
1 can (8-1/2 oz/240 g) crushed pineapple, well-drained   
1 teaspoon/5 mL Watkins Vanilla    
2 cups/500 mL frozen reduced-fat or fat-free whipped topping, thawed   
Toasted coconut for garnish      

Cook Dessert Mix according to package directions.  Remove from heat and add the coconut, rum and vanilla extracts; cool slightly.  Stir pineapple into pudding; cool just until warm.  Stir remaining 1 teaspoon vanilla into whipped topping.  Layer filling and topping alternately into parfait glasses, ending with whipped topping.  Refrigerate until well-chilled.  Before serving, sprinkle with toasted coconut.  Serves 8.

130; protein 3g; Carbohydrates 25g; Sodium  150 mg; Fat 0g; Saturated Fat 0g; Cholesterol 0 mg; Dietary Fiber 0 g  


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This delicious recipe was published in a Watkins catalog.   For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.

 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


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