Ingredients:
2 c. frozen raspberry nonfat yogurt, softened
1 pkg. (0.3 oz.) raspberry flavored sugar-free jello
1 tub (8 oz.) frozen sugar-free whipped topping, thawed
1 pkg. (10.75 oz.) reduced-fat prepared pound cake, cubed
Directions:
Beat yogurt and dry gelatin mix in a large bowl with a wire whisk until well blended. Gently stir in whipped topping. Add cake cubes; mix lightly.
Spoon into an 8 inch square pan. Freeze 3 hours or until firm.
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