Title: Melba Pudding
Categories: Dessert
Yield: 4 Servings

FORMATTED BY JOYCE BURTON
2	c	Skim or nonfat milk
1	pk	Reduced-calorie instant vanilla pudding mix (four 1/2-cup se
3/4	lb	Peaches; peeled, pitted, and pureed
1/2	c	Frozen dairy whipped topping thawed, divided
1 1/2	c	Raspberries; reserve 8 rasp- berries for garnish

1. Using milk, prepare pudding according to package directions; stir in peach puree and 1/4 cup whipped topping.

2. Into each of four 6-ounce dessert dishes spoon 1/8 of the pudding mixture. Top each portion with 1/4 of the raspberries, 1/4 of the remaining pudding, 1 tablespoon of the remaining whipped topping, and 2 reserved raspberries. Cover and refrigerate until pudding is set, at least 30 minutes.

Each serving provides: 1/2 milk; 1 fruit; 50 optional calories.

Per serving: 144 calories; 5 g protein; 3 g fat; 27 g carbohydrate; 166 mg calcium; 404 mg sodium; 2 mg cholesterol; 3 g dietary fiber.

Source: "Simply Light Cooking" from the Kitchens of Weight Watchers.

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