"My husband and I have cut down considerably on fat and sugar, so I'm always on the lookout for dessert recipes like this one," says Ruth Vauthrin of Costa Mesa, California. With only four ingredients, the pudding is quick to prepare, too.
- 2 cups (16 ounces) fat-free sour cream
- 2 cans (8 ounces each) unsweetened crushed pineapple, undrained
- 1 package (1 ounces) sugar-free instant vanilla pudding mix
- 6 vanilla wafers
- In a bowl, whisk the sour cream, pineapple and pudding mix until blended and thickened. Serve immediately with vanilla wafers. Refrigerate leftovers. Yield: 6 servings.
Originally published as Pineapple Pudding in Light & Tasty June/July 2003, p14
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