Quick Raspberry Pudding
(makes 4 servings)
| 1 | 8-ounce (240 g) reduced fat Cool Whip, defrosted |
| 1 | 4-inch (100 g) slice of store-bought angel food cake |
| 1 | cup (123 g) fresh raspberries, rinsed and drained |
| 2 | teaspoons (10 ml) 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 4 dessert bowls and garnish the top with some of the grated orange zest.
| Per Serving: | 222 calories (33% calories from fat), 2 g protein, 8 g total fat (7.1 saturated fat), 32 g carbohydrate, 3 g dietary fiber, 0 cholesterol, 187 mg sodium |
| Diabetic Exchanges: | 2 carbohydrate (2 bread/starch), 1 fat |
Note: This can also be made with fat-free cool whip, thus reducing the fat grams and eliminating the fat exchange.
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