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Prep Time: 5 Minutes Cook Time: 120 Minutes |
Ready In: 125 Minutes Servings: 6 |
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I found this recipe in a magazine (not sure which one) about 20 years ago. It is easy to make and doesn't last long in our home. I use sugar-free instant pudding, rice milk, and Tofutti sour cream (lactose free) but this is the original recipe. Ingredients:
1 (3 1/2 ounce) package vanilla flavor instant pudding and pie filling mix (or use sugar-free size) |
1 cup milk |
1 (8 ounce) carton sour cream |
1 (8 ounce) carton low-fat vanilla yogurt |
fresh strawberries (to garnish) or fresh raspberries (to garnish) or fresh blueberries (to garnish) or fresh blackberries (to garnish) or fresh mint (to garnish) |
Directions:
1. In medium bowl place instant pudding. With wire whisk, stir in milk until mixture is smooth and slightly thickened.
2. Add sour cream and yogurt; whisk until smooth.
3. Cover; refrigerate at least 2 hours.
4. Spoon custard into 6 individual dessert dishes and top with assorted berries.
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