Cooking Recipes:


Watermelon Creme Supreme!

1

container (8 ounces) lemon low-fat yogurt

3/4

cup

skim milk

1

package (3.4 ounces) instant French Vanilla pudding mix

1

container (8 ounces) nonfat frozen nondairy whipped topping, thawed and divided

1

package (10.75 ounces) reduced fat pound cake, thawed

5

cups

cubed watermelon (about 1 inch), seeds removed or seedless

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.

Servings: 10

Nutrition Facts

Serving size: 1/10 of a recipe (5,6 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

210,21

Calories From Fat (16%)

33,12

% Daily Value

Total Fat 3,79g

6%

Saturated Fat 2,18g

11%

Cholesterol 12,23mg

4%

Sodium 334,35mg

14%

Potassium 196,71mg

6%

Total Carbohydrates 38,31g

13%

Fiber 0,64g

3%

Sugar 24,97g

Protein 6,05g

12%

Recipe Type: Dessert