Strawberry Mousse



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

jann rob!nson
Making Southern food and Southern life Fabulous!

Noon Cooking - October 7, 2010