| 1 | cup soymilk |
| 1 | box (4-serving size) white chocolate instant pudding and pie filling mix |
| 1/8 | teaspoon ground ginger |
| 1/8 | teaspoon ground nutmeg |
| 1 | slice (1 x 4 inch) angel food cake, torn into pieces |
| 1/2 | cup frozen (thawed) fat-free whipped topping |
| 1/2 | medium unpeeled nectarine, cut into 1/2-inch pieces |
| Grated white chocolate, if desired |
| 1. | In medium bowl, beat soymilk, pudding mix, ginger and nutmeg with wire whisk until mixture is blended and thickened. |
| 2. | To assemble, spoon 1/4 cup pudding into each of 2 small parfait glasses or clear drinking glasses. Layer each with half of the cake, 2 tablespoons whipped topping and half of nectarine. Top each with remaining pudding and whipped topping. Garnish with grated chocolate. |
| No change. |
|
| Make this your easy go-to dessert. Cake tucked in the freezer, fruit on hand and your choice of pudding mix are all you need. |
Nutrition Information:
290 ( 25); 3g ( 1g, 0g); 0mg; 840mg; 61g ( 2g, 45g); 5g 8%; 4%; 15%; 6% 1 1/2 ; 2 1/2 ; 0 ; 1/2 4