House Works: Red, White and Blue Dessert

In this House Works, Chef Judy Gilliard joins us in the kitchen with a treat that can help us all cool off a bit, and keep us focused on some Fourth of July fun!

Red White and Blue
Judy Gilliard
Servings: 12
16 fluid ounces ricotta cheese, part skim milk, whipped
1 cup milk, 1% low fat
3 ounces instant pudding mix, vanilla
4 teaspoons vanilla extract
2 teaspoons almond extract
4 tablespoons almonds, toasted, chopped
2 pints raspberries
2 pints blueberries
2 pints strawberries, sliced
Ready Whip

Whip pudding into ricotta cheese. Add milk, vanilla and almond extract. Beat for 2 minutes. Refrigerate for 5 to 10 minutes. Layer the pudding and berries into pretty glasses and top with whip cream.

Per Serving (excluding unknown items): 202 Calories; 6g Fat (27.1% calories from fat); 9g Protein; 29g Carbohydrate; 6g Dietary Fiber; 16mg Cholesterol; 198mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 1/2 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.



About the Author...
Taryn Vanderford
Taryn Vanderford co-anchors “First at Four” Monday through Friday with her husband, Jon Vanderford.
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