Rasberry Chiffon Pudding

This is my version of a recipe from The Good Carb Cookbook (which is bargain priced on here).  The original version called for lemon jello and yogurt, but I couldn’t find sugar free lemon jello.  Really you can use any flavor combination you like!  It also called for lite cool-whip, but I found a completely sugar-free version and used that instead.  This is a DELICIOUS dessert!

 1/2 cup boiling water

1 package rasberry sugar-free jello (the small 4-serving box)

1/2 cup (4 ounces) non-fat (or reduced-fat) cream cheese, softened

1 1/2 cups (two 6 oz. cartons) of sugar-free or light-sugar rasberry yogurt.  Make sure you get the pre-blended kind.

2 cups of sugar-free Cool-Whip (I assumed we were going by literal cups, which translates to one 8 ounce carton even though technically 8 ounces is 1 cup), defrosted.

Pour the boiling water over the jello and mix well.  Let it cool for about 10 minutes.  Add the jello and the cream cheese in a blender and blend until smooth.  Transfer to a bowl, and mix in the yogurt.

Put the mixture in the fridge for about 15 minutes or until it reaches a pudding like consistency.  Add the Cool-Whip, mixing it in with a wooden spoon or rubber spatula.  Put back in the fridge and let it set for at least 3 hours.  You can leave it in a bowl or put it in serving dishes before putting in the fridge for the final set.

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