Swirled Red Berry Pudding
|1/3||cup whipping cream, chilled|
|1||cup low-fat (2-percent or 1-percent) plain Greek yogurt|
|4||packets Monk Fruit In The Raw®|
|1/2||teaspoon pure vanilla extract|
|6 - 8||tablespoons chilled Red Berry Sauce (see recipe)|
|4||whole strawberries, optional, for garnish|
In a chilled bowl, use a wire whisk or hand-held electric mixer to whip the cream until soft peaks form. Set aside.
In a mixing bowl, stir the yogurt with a flexible spatula until it is smooth. Add the whipped cream, vanilla, and Monk Fruit In The Raw® to the yogurt mixture, and stir just until the mixture is combined. Cover the remaining whipped cream and refrigerate.
For individual servings, spoon 1/3 cup of the creamy yogurt into a dessert dish, preferably clear, smoothing the top. Spoon on 1 1/2 tablespoons of the Red Berry Sauce. Using a table knife, cut down, lift, and swirl the blade to blend the red sauce with the creamy yogurt as much as desired without blending them entirely. Repeat, using the remaining creamy yogurt and 6 tablespoons of the Red Berry Sauce. Or, spoon all of the creamy yogurt into a 1-quart glass serving bowl, pour on 8 tablespoons of Red Berry Sauce, and swirl to blend them. Cover the bowl(s) with plastic wrap and chill to set, 1-2 hours for individual servings, 2-4 hours for the larger bowl. This pudding keeps, covered in the refrigerator, for 2 days.
Before serving, top each serving with a dollop of the remaining whipped cream. If desired, cut each whole strawberry into a fan by making 4 or 5 vertical diagonal, then press gently to fan out the slices. Place a strawberry on top of each whipped cream dollop.
Per serving: 150 calories, 10 g fat (7 g saturated fat), 13 g carbohydrate, 3 g protein, 2 g dietary fiber, 50 mg sodium.