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| 1 |
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container (8 ounces) lemon low-fat yogurt |
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| 3/4 cup |
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skim milk |
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| 1 |
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package (3.4 ounces) instant French Vanilla pudding mix |
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| 1 |
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container (8 ounces) nonfat frozen nondairy whipped topping, thawed and divided |
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| 1 |
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package (10.75 ounces) reduced fat pound cake, thawed |
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| 5 cups |
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cubed watermelon (about 1 inch), seeds removed or seedless |
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|
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| |
| 1 |
Beat yogurt, milk and pudding mix in medium bowl until thick. |
| 2 |
Reserve 1 cup whipped topping for garnish. Fold remaining whipped topping into pudding mixture. |
| 3 |
Cut cake into 1/2 inch thick slices. |
| 4 |
Spread half of pudding mixture on bottom of large glass bowl. Top with half of cake slices; arrange half of watermelon cubes over cake. |
| 5 |
Repeat layers of pudding mixture, cake and watermelon. |
| 6 |
Garish with reserved whipped topping. |
| 7 |
Refrigerate, covered, at least 2 hours before serving. |
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| |
| Servings: 10 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| |
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| Amount Per Serving |
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|
|
| Calories |
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210.21 |
|
| Calories From Fat (16%) |
|
33.91 |
|
| |
|
% Daily Value |
| Total Fat 3.79g |
|
6% |
|
| Saturated Fat 2.15g |
|
11% |
|
| Cholesterol 12.23mg |
|
4% |
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| Sodium 334.35mg |
|
14% |
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| Potassium 196.71mg |
|
6% |
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| Carbohydrates 38.31g |
|
13% |
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| Dietary Fiber 0.64g |
|
3% |
|
| Sugar 24.51g |
|
|
|
| Sugar Alcohols 0.00g |
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|
|
| Net Carbohydrates 37.67g |
|
|
|
| Protein 6.05g |
|
12% |
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| |
| Recipe Type |
| Dessert |
| |
| Recipe Source |
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Author: 5 A Day Recipe Source: California - Arizona Watermelon Association
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