Email to Judy Gall      

Recipe Categories: jgll17's HOME PAGEAlcoholicDrinks APPETIZERS BBQ Beef BEVERAGES BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CASSEROLES Chili Cooingfortwo COOKIES CROCKPOT DESSERTS DiabeticRecipes EggRolls ETHNIC Fastmeals FISHandSEAFOOD GiftJars Hamburger KitchenCrafts LighterAppetizers LighterBreads LighterCasseroles LighterCrockpot LighterDesserts LighterRecipes LighterRecipesfor2 LighterSauces LighterSideDishes LIghterSoups LighterVegetables LowCarbohydrate LowCholesterol LOWFAT LowSodium MARINADES MicrowaveRecipes PASTA PIZZA PizzaCrust Pork POULTRY SALADandDRESSING Salsas SANDWICHES SAUCES SeasoningMix ShakesandSmoothies SideDishes SNACKS SOUPSandSTEWS Tortilla39s VEGETABLES VEGETARIAN

Strawberry Charlotte




Source of Recipe


MrFood.com

8 servings

1 package (4-serving size) sugar-free cook-and-serve vanilla pudding mix
2 cups fat-free (skim) milk
1 quart fresh strawberries
2 tablespoons sugar
3 teaspoons vanilla extract, divided
1 package (3 ounces) ladyfingers, split in half
1-1/2 cups frozen whipped topping, thawed
2 tablespoons toasted sliced almonds (see Note)


Prepare the pudding according to the package directions, using the fat-free milk; set aside to cool.
Meanwhile, set aside 8 small strawberries for garnish; chill until serving time. Hull and slice the remaining strawberries and, in a medium bowl, combine with the sugar and 1 teaspoon of the vanilla; set aside.
Arrange the ladyfingers in the bottom and up the sides of a 2-1/2-quart glass serving bowl. Pour the sliced strawberries over the ladyfingers. Stir the remaining 2 teaspoons vanilla into the pudding and pour the pudding over the strawberries.
Spread the whipped topping over the pudding. Cover and chill for at least
2 hours before serving. Just before serving, garnish with the reserved whole strawberries and the toasted almonds.
PREPARATION TIP: To toast sliced almonds, spread them on a baking sheet and bake in a preheated 350°F. oven for 6 to 7 minutes, or until just lightly browned.