Low Fat Chocolate Almond Berry Dessert |
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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 12 |
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This was on the kraftfoods web site. Have added a few of my changes to make a good thing even better. Hope you enjoy! Cooking time includes the 2 hour chill time. Can substitute strawberries or perhaps even blackberries, for the raspberries. Ingredients:
7 ounces fat free marble loaf cake, cut into 1/4-inch thick slices |
2 1/2 cups cold nonfat milk |
2 (4 ounce) packages jell-o sugar free chocolate fudge pudding and pie filling mix |
2 cups dairy sugar-free whipped topping, divided |
1/4 cup chopped almonds, divided |
2 cups raspberries |
1/4 cup chocolate syrup (i used hershey's) |
Directions:
1. Line bottom of 9 square pan with cake slices, cutting and piecing slices to fit.
2. Pour milk into large bowl.
3. Add pudding mixes.
4. Beat with wire whisk 2 minutes or until well blended(mixture will be thick.).
5. Gently stir in 1 cup of whipped topping that has had 1/2 the amount of chopped almonds mixed in with it.
6. Spread over cake slices.
7. Chill for 2 hours until set.
8. Top with remaining 1 cup whipped topping, raspberries and almond pieces just before serving.
9. Drizzle with chocolate syrup.
10. Store leftover dessert, if there is any, in refrigerator.
11. Enjoy!
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