![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA_-aNRoRCx6bqyLDYmXEam-Fovam1r9Gq2XIDV0cXTNKFYGpszrReI42HjjKen94k_xwVgqGiFtZuiUszWSl84yZAct6qyUVufrmiNYXfcgczZET-NSTDp7XlbYh5REKxbB4o31jMTPQ/s400/wwchpg.jpg)
1 tbsp soy milk
1 oz white chocolate from a (6 oz) baking bar
3/4 cup soy milk
2 cups sugar free frozen whipped topping, thawed
2 cups skim milk
1 box (4 serving) Sugar Free Chocolate instant pudding mix
Fresh raspberries or strawberries
Grated white baking bar
DIRECTIONS
1. Spoon 1/3 cup of whipped topping into each of six dessert
dishes. Use back of spoon to spread whipped topping onto bottom and up sides of each dish.
2. Pour milk into a medium size bowl. Add dry pudding mix.
Beat with wire whisk 2 minutes or until well blended. Spoon evenly into center of whipped topping in each dish.
3. Refrigerate at least 1 hour before serving. Store leftovers in refrigerator.
Yield: 6 Servings Serving size: 2/3 cup
Weight Watchers Points Plus+ = 3 Per Serving
Nutrition Information
Calories------------------------110
Fat----------------------------3.5 g
Protein-------------------------3 g
Carbs--------------------------17 g
Cholesterol------------------0 mg
Fiber---------------------------1 g
Sugar---------------------------5 g