Low Fat Triple Berry Pudding Dessert Food

LOW-FAT CHOCOLATE-BERRY DESSERT

Steps:

• Cover bottom of 9-inch square pan with cake slices, cutting and piecing slices to fit. Beat pudding mixes and milk with whisk 2 min. (Pudding will be thick.) Stir in 1 cup COOL WHIP; spread over cake slices.
• Refrigerate 2 hours or until firm.
• Top with remaining COOL WHIP and berries just before serving. Drizzle with syrup.

SAM'S LOW FAT 3 LAYER STRAWBERRY PUDDING

Steps:

• In a plastic slider bag, break 50 wafers into small pieces. They should be chunky pieces, not fine dust. In an 8x8 baking dish, put the pieces on the bottom and stack the whole pieces around the edge.
• Cut strawberries into pieces and sprinkle with sugar. Let strawberries set for 10 minutes to absorb the sugar. Drain excess liquid off of strawberries and layer in the dish over the wafers.
• Do not start the next step until you have the strawberries in the dish over the wafers. I got ahead of myself one time and made the pudding mix, which sets up really fast and my strawberries were still in the bowl. By the time I layered the strawberries, my pudding mix was a solid gooey mess
• Mix pudding mix and milk in a bowl for 5 minutes. Tip: Pour the milk in fast over the mix and stir. The pudding mix calls for 3 cups of milk. I use 2 cups to make a thicker pudding.
• Spread the pudding over the strawberries and refrigerate for 1 hour.
• Remove from refrigerator and cover the pudding with whipped topping. Take a few minutes and sit back and admire your new dessert, then serve.

LOW-FAT TRIPLE BERRY PUDDING DESSERT

Steps:

• Line bottom and side of 2-qt. serving bowl with ladyfingers.
• Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in 1-1/2 cups COOL WHIP; spoon into prepared bowl. Use back of spoon to make depression in center of pudding mixture.
• Combine berries and remaining COOL WHIP; spoon into center of pudding mixture.
• Refrigerate 2 hours.

LOW-FAT CHOCOLATE RASPBERRY TRIFLE

Steps:

• Make pudding according to package directions, using skim milk, and set aside.
• Set aside a teaspoon of pudding and a couple of raspberries to be used later as garnish.
• Cut or tear angel food cake into 2 inch chunks.
• Line trifle bowl with 1/3 of the angel food cake, then 1/3 of the pudding.
• Top with 1/3 of remaining raspberries.
• Spoon 1/3 of whipped topping onto raspberries and cake.
• Repeat layers two more times.
• Grate semisweet chocolate into tiny shavings and sprinkle on top of final whipped topping layer.
• Garnish with dollop of pudding and reserved raspberries.
• Refrigerate 4 hours for best flavor.

JUICY LUCY PUDDING

Steps:

• Preheat the oven to 190C/gas 5/ fan 170C. Mix the fruits of the forest in a large bowl with the sugar and jam, then add the pears and toss to mix. Tip into a deep baking dish measuring about 18x28cm, cover with foil and roast in the oven for 20 minutes. Pierce a pear or two to see if they are really tender; if not, return dish to the oven for another 5 minutes or until they feel soft.
• Mix breadcrumbs with the butter and scatter over the fruit. Bake uncovered in the oven for 10-15 minutes or until golden and crispy. Serve hot.

FESTIVE TRIPLE-BERRY PUDDING DESSERT

Steps:

• Line bottom and side of 2-qt. serving bowl with ladyfingers.
• Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP. Spoon into prepared bowl. Use back of spoon to make depression in center of pudding mixture; fill with berries.
• Refrigerate 2 hours.

ANGEL BERRY TRIFLE

Steps:

• Whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes more. Meanwhile, beat yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping., Place one-third of cake cubes in a 4-qt. trifle bowl. Top with one-third of pudding mixture, one-third of berries and half of remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. Serve immediately or refrigerate.