Raspberry Cheesecake Fluff Salad

Ingredients

• 1 package (1 oz.) sugar free instant Vanilla or Cheesecake pudding mix
• 1 ( 20 oz.) can crushed pineapple, drained
• 3 cups non fat plain or Greek yogurt
• 5 oz. Fat Free or Sugar Free Cool Whip (thawed)
• 1 (12 oz) pkg. frozen raspberries (thawed)
• 1 cup mini marshmallows, optional

Instructions

1. In a large mixing bowl, combine the pudding mix, and drained crushed pineapple. Mix until well blended.
2. Add non fat plain yogurt. And mix well. Using a food scale, measure out 5 oz. fat free cool whip, then using a spatula fold the cool whip into the mixture.
3. Gradually add the thawed raspberries. Stir until well combined.
4. Chill in the refrigerator or serve immediately.
5. Fold in mini marshmallows just before serving, if desired.
6. Store leftovers in an airtight container in the fridge for 4-5 days.

Makes 8 ( 1 cup) servings

5 Points per serving

Nutrition Information:

YIELD:

 8 

SERVING SIZE:

 1
Amount Per Serving: CALORIES: 146TOTAL FAT: 0gSATURATED FAT: 0gTRANS FAT: 0gUNSATURATED FAT: 0gCHOLESTEROL: 3mgSODIUM: 226mgCARBOHYDRATES: 30gFIBER: 4gSUGAR: 18gPROTEIN: 5g