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
- Fresh fruit
- 1. 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.
2 tablespoons: 22 calories, 1g fat (0 saturated fat), 0 cholesterol, 43mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 0 protein.
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