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
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
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.