Prepare the pudding according to the package directions, using skim milk. Set aside.
Meanwhile, set aside 8 small strawberries and 16 blueberries for garnish; chill until serving time. Hull and slice the remaining strawberries and, in a medium bowl, combine with Splenda and 1 teaspoon of the vanilla; set aside. Arrange the lady fingers in the bottom and up the sides of a 2-1/2-quart glass serving bowl.
Pour the sliced strawberries over the ladyfingers. Pour the washed and drained blueberries over the strawberries.
Stir the remaining 2 teaspoons vanilla into the pudding and pour the pudding over the strawberries. Spread the whipped topping over the pudding. Cover and chill for atleast 2 hours before serving.
Just before serving, garnish with the reserved whole strawberries and blueberries and sprinkle on the toasted
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (196g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 23 (17%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 24.7mg||8 %|
|Sodium 48.8mg||2 %|
|Potassium 277mg||7 %|
|Total Carbohydrate 24.3g||7 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 21.5g|
|Protein 4.5g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 135
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