INGREDIENTS
1
cup unsweetened coconut milk
1
cup fat-free (skim) milk
1
package (3 ounces) sugar-free cook-and-serve vanilla pudding mix
1/2
teaspoon almond extract
1‑1/2
cups blueberries, fresh or frozen
4
large strawberries, hulled and thinly sliced
Mint leaves for garnish
PREPARATION:
- Combine coconut milk and milk in medium saucepan; stir. Add pudding mix and cook according to package directions. Remove from heat. Stir in almond extract. Divide 1 cup blueberries among 4 small dessert dishes. Pour pudding mixture over blueberries. Cool 10 minutes. Cover and refrigerate 3 hours or until set. When ready to serve, top with remaining blueberries and strawberries. Garnish with mint leaves.
This recipe appears in:
Custards & Puddings
NUTRITIONAL INFORMATION:
Calories
274
Calories from Fat
45 %
Total Fat
15 g
Saturated Fat
13 g
Cholesterol
1 mg
Carbohydrate
35 g
Fiber
3 g
Protein
4 g
Sodium
148 mg
DIETARY EXCHANGE:
Starch
1
Fruit
1
Fat
3
