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Strawberry Charlotte

Source of Recipe

Suzie


List of Ingredients

HEALTHY STRAWBERRY CHARLOTTE


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




Recipe

Prepare the pudding according to the package directions, using skim 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 Splenda 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. To toast sliced almonds, spread
them on a baking sheet and bake in a preheated 350 degrees F oven for 6 to 7 minutes, or until just lightly browned.

Yields 8 servings