| 1 | tablespoon soymilk |
| 1 | oz white chocolate baking bar (from 6-oz package) |
| 3/4 | cup soymilk |
| 1 | box (4-serving size) white chocolate instant pudding and pie filling mix |
| 2 | cups frozen (thawed) fat-free whipped topping |
| Fresh raspberries or strawberries, if desired |
| Grated white baking bar, if desired |
| 1. | In 1-quart saucepan, place 1 tablespoon soymilk and 1 oz baking bar. Heat over low heat, stirring constantly, until baking bar is melted and mixture is smooth. Cool slightly. |
| 2. | Meanwhile, in medium bowl, beat 3/4 cup soymilk and the pudding mix with wire whisk until mixture is blended and thickened. Stir in melted white baking bar mixture until well blended. Fold in whipped topping. |
| 3. | To serve, spoon into individual dessert dishes; serve immediately or refrigerate until serving time. Just before serving, top with berries; sprinkle with grated white baking bar. |
| No change. |
|
| Use chocolate-flavored soymilk instead of the vanilla for a change. |
Nutrition Information:
140 ( 25); 2 1/2g ( 1 1/2g, 0g); 0mg; 270mg; 26g ( 0g, 19g); 1g 0%; 0%; 6%; 0% 1/2 ; 1 ; 0 ; 1/2 2