 |
Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 12 |
|
Cool and Light AND Diabetic Friendly! Cook Time is actually Freezing Time. Ingredients:
2 cups raspberry sorbet |
1 cup skim milk |
13 ounces fat-free instant vanilla pudding mix, 4-serving size |
2 cups light whipped topping, thawed |
1 cup fresh raspberry |
Directions:
1. Line a 9x5-inch loaf pan with foil.
2. Spoon sorbet into pan;freeze 10 minutes.
3. Pour milk into large bowl.
4. Add pudding mix.
5. Beat with wire whisk 2 minutes or until well-blended.
6. Gently stir in whipped topping.
7. Spread pudding mixture over sorbet layer in pan.
8. Freeze at least 3 hours or up to 24 hours.
9. To unmould,invert pan onto plate;remove foil.
10. Top dessert with raspberries.
11. Let stand 10 - 15 minutes to soften slightly before cutting into 12 slices to serve.
|
|