Recipe by: From Weight Watchers "Simply The Best"
3 Points Per Serving
1/4 c. sliced unblanched almonds
1 Tbsp. shredded unsweetened coconut
1 envelope (four 1/2 c. servings) reduced-calorie vanilla pudding mix
2 c. skim milk
1 Tbsp. grated orange zest
2 c. frozen light whipped topping
10 oz. angel food cake, cut into 2" cubes
1 c. orange juice
1 20oz. can unsweetened pineapple tidbits, drained
1 11oz. can mandarinorange sections, drained
1. In a large nonstick skillet, toast the almonds, stirring constantly, 2 minutes. Add the coconut and toast, stirring constantly, unti both are lightly browned, about 2 minutes longer. Transfer to a heatproof plate. 2. Prepare the pudding with the milk according to package directions; stir in the orange zest and 1 cup of the whipped topping. 3. Place one-third of the cake cubes in a 2 to 3 quart glass bowl, drizzle with one third of the orange juice. Spread one third of the pudding mixture over the cake and top with one-third each of the pineapple and mandarin orange. Repeat the layering twice more. 4. Spread the remaining 1 cup whipped topping over the top. refregerate, covered, at least 2 hours. Just before serving, sprinkle with the toasted almond and coconut mixture.
16 servings -
Per serving: 129 calories, 2g total fat, 1g saturated fat, 1mg cholesterol, 231mg sodium, 25g total carbohydrate, 1g dietary fiber, 3g protein, 76mg calcium Serving provides: 1 fruit/vegetable, 80 bonus calories.
Shared by: JODFROM