1 1-ounce box
white chocolate sugar-free instant pudding
1 1/2 cups
fresh or frozen raspberries, or use blackberries or boysenberries
light whipped topping
1 1/3 cups
low-fat granola crunch cereal
- Beat pudding mix into 1 1/2 cups of cold milk in mixing bowl and beat on medium-low (or whisk) for 1 to 2 minutes. Beat in the berries (if using frozen berries, slightly thaw so you can break them up into individual berries) and whipped topping on lowest speed.
- Spoon mousse into 4 individual custard cups (or similar) and top each with 1/3 cup of cereal.
- Serve immediately, or cover and keep in refrigerator until ready to serve (ideally, they should be served within a couple of hours).
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