Watermelon Crème Supreme

Ingredients:

1 container (8 ounces) lemon low-fat yogurt
3/4 cup skim milk
1 package (3-4 ounces) French vanilla instant pudding mix
1 package (10.75 ounces) frozen reduced-fat pound cake, thawed
1 container (8 ounce) non-fat frozen whipped topping - thawed (divided)
5 cups cubed watermelon (about 1-inch cubes, seeds removed)

Instructions:

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 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.

Holiday variation: Substitute pistachio instant pudding mix for the French vanilla instant pudding mix. Garnish with sliced kiwi fruit and star fruit.

Servings:

Serves 10; Per serving: 218 calories, 37g Carbohydrate, 4g Protein, 6g Fat, 1g Dietary Fiber, 264mg Sodium, 22mg Cholesterol