I love the combination of berries and lemon, and wanted to come up with a light, refreshing dessert that used them both.
— ANNA GINSBERG AUSTIN, TX
PREP: 30 MIN. + CHILLING • MAKES: 12 SERVINGS
2 envelopes unflavored gelatin
1/2 cup cold water
1 package (3 ounces) ladyfingers, split
1 1/2 cups fat-free milk
1/2 cup refrigerated French vanilla nondairy creamer
1 package (3.4 ounces) instant lemon pudding mix
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed, divided
1. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved. Remove from the heat and set aside.
2. Cut ladyfingers in half widthwise; arrange cut side down around the sides of an ungreased 9-in. springform pan. Place remaining ladyfingers in the bottom of the pan (bottom will not be completely covered).
3. In a large bowl, whisk milk, creamer and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in gelatin mixture. Fold in 3 cups of the whipped topping.
4. Spread 2 cups of filling evenly into prepared pan; top with mixed berries. Spread with remaining filling (filling will be higher than ladyfinger border). Cover and refrigerate for 5 hours or until set. Garnish with remaining whipped topping and the strawberries.
NOTE This recipe was tested with Parkay Light stick margarine.
PER SERVING 1 slice equals 183 cal., 5 g fat (3 g sat. fat), 26 mg chol., 129 mg sodium, 29 g carb., 2 g fiber, 3 g pro. Diabetic Exchanges: 2 starch, 1 fat.