INGREDIENTS
1 tbsp soy milk
1 oz white chocolate from a
(6 oz) baking bar
3/4 cup soy milk
1 (4 serving size) box white chocolate
instant pudding mix
2 cups frozen fat free whipped
topping, thawed
Fresh raspberries or strawberries
Grated white baking bar
DIRECTIONS
1. In 1 quart sauce pan, place the 1 tbsp soy milk and 1 oz of the baking bar. Heat over low heat, stirring constantly until baking bar is melted and mixture is smooth. Cool slightly.
2. Meanwhile, in medium bowl, beat 3/4 cup soy milk and the pudding mix with wire whisk until mixture is blended and thickened. Stir in melted white baking bar mixture until well blended. Fold in whipped topping.
3. To serve, spoon into individual dessert dishes; serve immediately or refrigerate until serving time. Just before serving, top with berries and sprinkle with grated white
baking bar.
Yield: 6 Servings Serving Size: (1/2 cup)
High Altitude (3500 to 6500 Feet)
(NO CHANGES)
Weight Watchers Points Plus+ =4 Per Serving
Nutrition Information
Calories 140
Fat 2.5g
Cholesterol 0mg
Sodium 270mg
Carbohydrate 26g
Fiber 0g
Sugars 19g
Protein 1g
3. To serve, spoon into individual dessert dishes; serve immediately or refrigerate until serving time. Just before serving, top with berries and sprinkle with grated white
baking bar.
Yield: 6 Servings Serving Size: (1/2 cup)
High Altitude (3500 to 6500 Feet)
(NO CHANGES)
Weight Watchers Points Plus+ =4 Per Serving
Nutrition Information
Calories 140
Fat 2.5g
Cholesterol 0mg
Sodium 270mg
Carbohydrate 26g
Fiber 0g
Sugars 19g
Protein 1g
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