PB & Choco Burrito

Description: This is more an "assemblage" than a recipe. And it may seem very odd to you. But for a dieter who craves PIE it may just be a plausible trick of the senses ... STEP 1: I have made a lot of pudding over the years using fat free milks. And here are the first two most important tips to success: 1) the box calls for 2 cups - pour JUST A LITTLE LESS THAN 2 cups into your measuring cup.

put the measuring cup of milk in the freezer for 10 minutes STEP 2: After the milk has chilled, remove it from the freezer and mix with the instant pudding mix. I usually give it an extra minute or two of agitation since I am hand-whisking. STEP 3: Once whisked, pour the pudding mix into 2 coffee cups. (The box instructions say to pour into smaller containers as this speeds the setting of the pudding.) STEP 4: Put cups of pudding into the refrigerator to set up. Give it 10-15 minutes at least. STEP 5: Prepare 4 tortilla shells by spreading 1 tbsp (half a serving) of the Smart Balance creamy peanut butter over half the shell. (One tablespoon is really all you need!) STEP 6: Once the pudding has set up, remove from the fridge and spread 1/2 cup on each tortilla shell. STEP 7: * Experiment on one by spreading over the entire shell to make a thinner coating. When you roll this up, roll it up like a carpet so you get many layers of shell, PB, pudding. You may like this way better. STEP 8: Roll up others like you might any burrito. The PB is good for helping create seals. STEP 9: These are ready to chomp on. OR throw some plastic wrap over them and stick them in the fridge for a few hours. This will set the pudding up even more and let some peanut butter goodness soak into the shell.