Buttermilk Fruit Topping Recipe
Instant vanilla pudding mix is the key to this creamy, low-fat fruit topping from Cathy Adams of Parkersburg, West Virginia. It's delicious served over slices of angel food cake, too.
1-1/2 cups cold buttermilk
1 package (3.4 ounces) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
In a bowl, combine buttermilk and pudding mix. Beat on low speed for 2 minutes. Fold in whipped topping. Chill for 1 hour. Serve over fruit.
Yield: about 4-1/2 cups.
Originally published as Buttermilk Fruit Topping in Quick Cooking
July/August 1999, p17
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