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Title: Almond Pudding
Categories: Dessert
Yield: 4 Servings
| FORMATTED BY JOYCE BURTON | ||
| 1 | c | 1% low-fat milk |
| 1/2 | c | Evaporated skimmed milk |
| 1 | pk | Reduced-calorie instant vanilla pudding mix (4 1/2- cup serv |
| 1/4 | ts | Almond extract |
| 1/4 | c | Light sour cream |
| 1/3 | c | Frozen dairy whipped topping thawed, divided |
| 1 | oz | Dry-roasted almonds (no salt added); chopped, divided |
1. In medium mixing bowl combine first four ingredients. Using mixer on low speed, beat until blended.
2. Using rubber scraper, fold in sour cream, 1/4 cup whipped topping, and 1/2 ounce almonds.
3. Into each of four 6-ounce dessert dishes spoon 1/4 of the pudding mixture. Top each portion with 1/4 of the remaining whipped topping and almonds. Cover and refrigerate until set, about 30 minutes.
Each serving provides: 1/2 milk; 1/2 fat; 1/4 protein; 65 optional calories.
Per serving: 161 calories; 7 g protein; 8 g fat; 17 g carbohydrate; 188 mg calcium; 405 mg sodium; 9 mg cholesterol; 0.3 g dietary fiber.
Source: "Simply Light Cooking" from the Kitchens of Weight Watchers.
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