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| 8 x ca. 30 g | Lemon low fat yogurt |
| 3/4 Tasse | skim milk |
| 1 Packung | French vanilla instant pudding mix (3.4 oz size) |
| 8 x ca. 30 g | Nonfat Cool-Whip, thawed |
| 1 Packung | Frozen reduced-fat pound cake, thawed (10.75 oz) |
| 5 Tasse | Cubed watermelon (about 1" cubes, seeds removed) |
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Beat yogurt, milk and pudding mix in bowl until thick. Reserve 1 cup whipped topping. Fold remaining whipped topping into pudding mixture. Cut cake into 1/2-inch-thick slices. Spread half of pudding mixture in bottom of glass bowl. Top with half of cake slices; arrange half of the watermelon cubes over cake. Repeat layers of pudding mixture, cake and watermelon. Top with reserved whipped topping. Refrigerate, covered, at least 2 hours before serving. Variations: Substitute pistachio instant pudding mix for the French vanilla instant pudding. Garnish with sliced kiwi fruit and star fruit.
g pro, 6 g fat, 264 mg sodium, 22 mg chol.
National Watermelon Promotion; Food & Entertainment Section; The News-Enterprise - Elizabethtown Ky
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