Ingredients

· 2 cups raspberry sorbet, softened

· 1 pkg. (1 oz.) fat free sugar free instant vanilla pudding

· 1 cup nonfat milk

· 1 tub (8 oz.) light whipped topping

· 1 cup fresh raspberries

Directions

· Spoon sorbet into a foil-lined 9x5-inch loaf pan; freeze for 10 minutes.

· In a large bowl, stir pudding mix and milk for 2 minutes; add whipped topping and mix until blended. Spread over sorbet.

· Freeze for 3 hours or until firm. Unmold onto plate; remove foil. Let dessert stand 10 minutes to soften slightly before slicing to serve. Top with berries.

Nutritional Facts per Serving: 120 calories, 2.5 g fat, 2.5 g saturated fat, 0 mg cholesterol, 115 mg sodium, 21 g carbohydrate, 1 g fiber, 1 g protein.