- 2 Pillsbury Gluten Free Muffins, Chocolate Chip (half a package)
- 1 jar gluten-free hot fudge sauce
- 1 can or tub gluten-free whipped topping
- Fresh raspberries
Cut one Pillsbury Gluten Free Muffin into small chunks and put half in each wine or parfait glass.
Top with a layer of hot fudge sauce –about 2 Tbsp.
Spread on a layer of whipped topping.
Repeat first three steps, topping the dessert with fresh raspberries.
Recipe courtesy Uncle Wally’s.
Nutrition Analysis: 450 cal, 17 g fat, 30 mg chol, 350 mg sodium, 69 g carbs, 22 g fiber, 34 g sugar, 6 g protein.