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Watermelon Creme Supreme [lo fat]

List of Ingredients




Watermelon Creme Supreme
1 container (8 ounces) lemon low-fat yogurt
3/4 cup skim milk
1 package (3-4 ounces) French vanilla instant pudding mix
1 container (8 ounces) nonfat frozen whipped topping, thawed (divided)
1 package (10.75 ounces) frozen reduced-fat pound cake, thawed
5 cups cubed watermelon (about 1-inch cubes, seeds removed)

Beat yogurt, milk and pudding mix in bowl until thick. Reserve 1 cup whipped topping. Fold remaining whipped topping into pudding mixture. Cut cake into 1/2-inch thick slices. Spread half of pudding mixture in bottom of glass bowl. Top with half of cake slices; arrange half of watermelon cubes over cake. Repeat layers of pudding mixture, cake and watermelon. Top with reserved whipped topping. Refrigerate covered at least 2 hours before serving.


Recipe