Black Forest Pudding(Sugar free)

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BLACK FOREST PUDDING Sugar Free

 

2 cups skim milk

1 package (4-serving size) cook-and-serve OR instant

chocolate or white

chocolate pudding mix, sugar-free

8 slices (1/2-inch each) fat-free chocolate loaf cake

2 Tbsp amaretto or hazelnut liqueur

1 can (20-ounces) light (reduced-sugar) cherry pie

filling

 

Topping:

1-1/2 cups nonfat or light whipped topping

3/4 cup sugar-free nonfat or low-fat vanilla yogurt

3 Tbsp sliced toasted almonds (optional)

 

Use the milk to prepare the pudding according to package

directions.

Cover the mixture and chill for at least 2 hours for

cook-and-serve pudding or 30 minutes for instant pudding,

or until chilled and thickened.

 

Arrange 4 of the cake slices in a single layer over the

bottom of a 2-quart glass bowl or square baking dish (a

square dish is more convenient for dividing evenly into

serving portions), and drizzle 1 Tablespoon of liqueur over

the cake.

 

Spread half of the pudding over the cake, and follow

with a layer of half of the cherry pie filling.

 

Repeat the cake, liqueur, pudding and pie filling layers.

 

To make the topping, place the whipped topping in a medium

sized bowl and gently fold in the yogurt.

Spread the mixture over the top of the cherry pie filling.

 

Cover the dish and chill for at least 3 hours.

If desired, sprinkle the almonds over the top

just before serving.

Makes 9 Servings.

 

Per (3/4-Cup or Square) Serving: 222 Cal; 1 g Total Fat;

48 g Carb; 1 mg Cholesterol; 224 mg Sodium; 5 g Protein;

1 g Dietary Fiber.

Exchanges: 2-1/2 Starch; 1/2 Fruit.

 

 

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