Sam's Special

For Michelle's Birthday we wanted to do a Low-Fat, High-Fiber Birthday Cake. Either we have watched too much Wiggles lately or Michelle was being very kind and not making Daddy sit and watch her a super yummy High-Fat, Low-Fiber Ice Cream Birthday Cake. Either way, it was a good change. We looked up tons of recipes and finally made this one up ourselves.

Ingredients

Two Packages of Crescent Rolls (We even found Low-Fat ones)

Two small boxes of Jell-O Cheesecake flavored pudding

Skim milk as called for on pudding packages

Fruit (we used blueberries, blackberries, strawberries, mandarin oranges, and pineapple tidbits-save the juices)

2 tablespoons cornstarch

So we unrolled all the packaged crescent rolls, placed on a cookie sheet, and pressed the seams together and baked as directed on the package. Meanwhile we made up the pudding. Now, since we used Skim Milk it didn't set up well so we added about 2/3 cup of low-fat sour cream. Afterwards, I saw on the package that for pies they recommended using less milk, I would definitely try that next time, but it might still need some sour cream (low-fat of course) to give it a better consistency. Then take the fruit juices and bring to boil, add cornstarch take off heat and vigorously whisk for a fruit glaze. After the crust is done baking we put it in the freezer to cool quickly (probably could have baked it earlier or the night before, but I love working under pressure.) After it was cooled, covered it with pudding until it was covered to my wishes (Ryker was excited for the left-over pudding) then topped with the fruit (next time I am getting kiwis, just forgot this time) and then the glaze and put back in freezer until it was time to eat (it was only an hour later, so the fridge would probably work).

SO very yummy, and not super dense, heavy, and rich so it was pretty guilt free. I am sure there are ways to increase the fiber, but I figured I did pretty good since we didn't go with the traditional DQ ice cream cake.