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Title: Peanutty Pudding
Categories: Dessert
Yield: 4 Servings
| FORMATTED BY JOYCE BURTON | ||
| 1/4 | c | Creamy peanut butter |
| 2 | c | Skim milk; divided |
| 1 | pk | Reduced-calorie instant vanilla pudding mix (four 1/2-cup se |
| 8 | ts | Reduced-calorie strawberry spread (16 cal. per 2 tsp.) |
| 1/4 | c | Frozen dairy whipped topping thawed |
1. In small microwavable mixing bowl microwave peanut butter on High (100%) for 30 seconds, until softened. Add 1 cup milk and stir to combine; microwave on High for 1 minute, stirring once halfway through cooking.
2. Transfer peanut butter mixture to large mixing bowl. Add remaining milk and the pudding mix and, using mixer on low speed, beat until blended, 1 to 2 minutes.
3. Into each of four 6-ounce dessert dishes pour 1/4 of pudding mixture. Cover and refrigerate until pudding is set, at least 30 minutes.
4. To serve, in small microwavable mixing bowl microwave strawberry spread on High for 10 seconds, until melted. Top each pudding with 1 tablespoon whipped topping and 2 teaspoons strawberry spread.
Each serving provides: 1/2 milk; 1 fat; 1 protein; 65 optional calories.
Per serving: 193 calories; 9 g protein; 10 g fat; 20 g carbohydrate; 157 mg calcium; 474 mg sodium; 2 mg cholesterol; 1 g dietary fiber.
Source: "Simply Light Cooking" from the Kitchen of Weight Watchers.
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