from the kitchens of Julie Steffens and Becky Witter
32 oz. container of vanilla yogurt
1 small box of White Chocolate instant pudding
1 cup whipping cream, whipped or an 8 oz. container Cool Whip, thawed
1 12 oz. pkg. frozen red raspberries
You’ll need two bowls.
In one bowl, whip cream until fluffy peaks form.
In a larger bowl, pour in yogurt and sprinkle with pudding mix. Whisk until smooth.
Fold in whipped cream or Cool-Whip into the yogurt/pudding mix to combine.
Cover and refrigerate until serving time.
Just before serving, fold in fruit.
Spoon into pretty serving bowls and garnish with fresh fruit or chocolate squares.
Refrigerated leftovers, if there are any, keep well for at least 24 hours.
~ Can mix up any combinations of yogurt, pudding and fruit. Strawberry yogurt/Cheesecake pudding and fresh strawberries, Banana pudding/ bananas, Coconut pudding/oranges and pineapple, the possibilities are endless.
~ Can use light cool whip and yogurt, sugar-free pudding mix. This does appear to have originated as a Weight Watcher recipe!
~ Greek Yogurt with whipped cream is not nearly as sweet and a bit firmer than the sweeter, fluffier combination made with regular yogurt and Cool Whip.
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