White Chocolate Mousse

4 ounces light cream cheese
1 1/2 cups skim milk
1 package (1 ounce) sugar-free instant white chocolate pudding mix
3/4 cup reduced-fat whipped topping (I used Cool Whip Free)
1/2 cup fresh raspberries (I didn’t have any)

In a small mixing bowl, beat cream cheese and milk until smooth.
Gradually
beat in pudding mix; fold in the whipped topping. Spoon into 5 dessert
dishes.

Refrigerate for 1 hour or until set. Garnish with raspberries just
before
serving.

Points: 2.5

NI: 1 serving equals 126 calories, 5 g fat (4 g saturated fat), 14 mg
cholesterol, 275 mg sodium, 13 g carbohydrates, 1 g fiber, 6 g protein.
Diabetic exchanges: 1 starch, 1 fat


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