Raspberry “Ice Cream” Cake

Serves: 12Raspberry
WW Points: 2

1 cup raspberries
1 package SF, FF Pudding Mix -- Vanilla
1 cup 1% low-fat milk
2 cups raspberry sorbet -- Softened
8 ounces cool whip free -- Thawed

Line a bread pan or 9x5 baking dish with aluminum foil. Spread rasbperry sorbet on the bottom of the dish and freeze for 10 minutes.

In a big bowl, mix milk and pudding mix until well blended, approximately 2 minutes. Fold in thawed Cool whip and mix until blended.

Pour pudding/cool whip mixture on top of the sorbet in the baking dish. Place in freezer for at least 3 hours before serving.

Invert pan onto a dish and remove the foil. Let thaw for 10-15 minutes before slicing. Top each slice with fresh raspberries before serving.

Nutritional Analysis:
Per Serving: 97 Calories; trace Fat (2.7% calories from fat); 1g Protein; 21g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 121mg Sodium. Exchanges: 0 Fruit; 0 Non-Fat Milk; 0 Fat.

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