Reduced Fat Raspberry Pudding adds a new meaning to pudding. Quick and easy to prepare with store bought angel food cake.
1 8-ounce reduced fat Cool Whip, defrosted
1 4-inch slice of store-bought angel food cake
1 cup fresh raspberries, rinsed and drained
2 teaspoons grated orange zest
Put the defrosted cool whip in a large bowl. Tear the angel food cake into bite-size pieces and fold into the cool whip. Carefully fold the raspberries into the cool whip mixture.
Spoon into four dessert bowls and garnish the top with some of the grated orange zest.
Before serving, thaw overnight in the refrigerator or at room temperature for 30 to 45 minutes until mixture is slushy.
Recipe makes 4 servings.
Total Fat: 8g;
Saturated Fat: 7.1g;
Food Exchanges: 1/2 Milk
61 percent calorie reduction from traditional raspberry pudding recipe
Diabetic Exchanges: 2 carbohydrate (2 bread/starch), 1 fat
Did You Know?
Warm raspberry tea soothes sore throats, mouth ulcers and bleeding gums, and is applied to canker sores. It also strengthens and nourishes the male reproductive organs.
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