By: Jodie Shield, RD
Who needs ice cream? This beautiful dessert is easy enough to serve your family weeknights and elegant enough to serve guests on the weekends. Use whatever flavor pudding you want. What’s your favorite?
Makes 12 small servings
1 large package vanilla instant pudding
3 cups skim milk
3/4 cup honey
3 tablespoons margarine, melted
1/2 teaspoon almond extract
2 1/2 cups reduced-fat vanilla wafers, crushed (about half of a 12-ounce box)
3 1/2 cups fresh raspberries or blueberries
1 can fat-free whipped cream
Prepare the instant pudding according to package directions, using skim milk. Chill in the refrigerator. In a large bowl, combine the honey, margarine, and almond extract. Set aside.
Place the crushed vanilla wafers in a medium bowl. Drizzle one-quarter cup of the honey mixture over the wafers, tossing to combine. Set aside. Add the raspberries or blueberries to the remaining honey mixture, and toss gently.
Using half of the prepared ingredients, fill 12 small (or six large) parfait glasses with alternating layers of wafers, pudding, and fruit. Repeat in the same order with the remaining ingredients. Top each parfait with whipped cream and a raspberry or blueberry garnish.
How I lowered fat and calories:
- Substituted skim milk for whole milk when making the pudding.
- Used reduced-fat vanilla wafers.
- Used fat-free whipped cream.