Who says you can’t have a decadent dessert and still eat healthy? Not this Princess. Losing all this weight isn’t going to be much fun if I can’t have a little yummy yums once in a while.
It’s been a while since I shared a recipe with y’all! I was playing around in the Hot Mess Kitchen today and I came up with a winner. Just a note: I prefer to make four individual servings of this dish rather than plopping it all in a big bowl. Individual servings help me behave like a lady.
Okay, that’s not really true. I can’t pull that off. You’re talking to a person who used to think it was okay to eat an entire package of Skinny Cows because I was still within my Weight Watchers points for the day. That’s why other people’s weight loss plans don’t work for me: I’ll find my way to misbehave. Sure, I’ve lost 45 pounds in 6 months and tamed the sugar demons, but there are times when I still can’t trust myself with a serving spoon.
I really enjoy these. They’re the perfect combination of creamy, fruity, and cheesecakey.
Raspberry Cheesecake Trifles
1 1 oz. package cheesecake flavored instant pudding (prepared w/nonfat milk)
4 tbsp. graham cracker crumbs, divided
1 cup fresh raspberries
1 can spray fat free whipped topping
Layer ingredients in four individual trifle bowls in the following order:
graham cracker crumbs
cheesecake flavored pudding
Repeat layers one more time.
Top with 3 tbsp of fat free whipped topping, sprinkle with remaining graham cracker crumbs.
Makes 4 individual servings.
Enjoy. I loved these so much I’m thinking of heading back in the kitchen tomorrow for some more experiments. I’ll keep y’all posted!