RASPBERRY SORBET SENSATION 2 cups raspberry sorbet, softened 1 cup cold nonfat milk (I used soy milk but you could use any kind you prefer) 1 sm. pkg. sugar free vanilla pudding mix 1 (8 oz,) frozen reduced- fat whipped topping, thawed 1 cup fresh raspberries line loaf pan with foil and spread sorbet into pan. freeze for 15 min. Into small bowl, whisk milk and pudding for 2 min. Set stand for 2 min. or until soft set. Set aside 1/2 cup topping and fold rest into pudding mix. Spoon over sorbet, cover and freeze for 4 hrs. or overnight. Remove from freezer 15 min. before serving. Serve with fresh raspberries and remaining whipped topping. 8 servings. 153 calories, 3 g fat, 163 mg sodium, 27 g carbs, 2 g fiber, 1 g protein. per serving. WW Points 4
Posted on: Fri, 09 Jan 2015 06:35:03 +0000
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