Ingredients:

1 3/4 cups low-fat milk

1 package (3.4 ounces) instant lemon pudding mix

2 cups fresh blueberries

1 1/2 cups crumbs (about 4 ounces) from frozen

reduced-fat pound cake

1/2 cup sweetened whipped cream

 

Directions:

In medium bowl with electric mixer or wire whisk, blend milk and pudding mix for 2 minutes; set aside for 5 minutes to set. Into six 6-ounce glasses, evenly divide half of the cake crumbs, pudding and blueberries; repeat. Cover and refrigerate until ready to serve. Just before serving, top with a swirl of whipped cream.

 

Variations: Use other instant pudding flavors, such as vanilla, cheesecake, coconut or banana.

 

Yield: 6 portions

 

Per portion: 172 calories; 3.7 g protein; 35 g carbohydrates; 2.6 g total fat; 1.3 g saturated fat; 7 mg cholesterol; 303 mg sodium; 1.4 g dietary fiber.