4 cups quartered fresh (or unsweetened frozen) strawberries
1/2 cup Splenda
1 pkg. (1 oz) sugar-free instant vanilla pudding mix
1 carton (8 oz) frozen reduced-fat whipped topping, thawed
In a food processor or blender, combine strawberries and Splenda; cover and process until smooth. Strain and discard seeds. Return strawberry mixture to the food processor. Add pudding mix and cover. Process until mixture is smooth. Transfer to a large bowl; fold in whipped topping. Spoon into 8 dessert dishes. Refrigerate until serving time.
8 servings of 1/2 cup each =145 calories, 27 carbs, trace protein per serving
Making Southern food and Southern life Fabulous!
Noon Cooking - October 7, 2010