Strawberry Charlotte
 

 Serving Size: 1/8 recipe, Total Servings: 8

1 package (4-serving size) sugar-free cook-and-serve vanilla pudding mix
2 cups fat-free (skim) milk
1 quart fresh strawberries
2 tablespoons sugar
3 teaspoons vanilla extract, divided
1 package (3 ounces) ladyfingers, split in half
1-1/2 cups frozen whipped topping, thawed
 2 tablespoons toasted sliced almonds (see Note)
  1. Prepare the pudding according to the package directions, using the fat-free milk; set aside to cool.
     
  2. Meanwhile, set aside 8 small strawberries for garnish; chill until serving time. Hull and slice the remaining strawberries and, in a medium bowl, combine with the sugar and 1 teaspoon of the vanilla; set aside.
     
  3. Arrange the ladyfingers in the bottom and up the sides of a 2-1/2-quart glass serving bowl. Pour the sliced strawberries over the ladyfingers. Stir the remaining 2 teaspoons vanilla into the pudding and pour the pudding over the strawberries.
     
  4. Spread the whipped topping over the pudding. Cover and chill for at least 2 hours before serving. Just before serving, garnish with the reserved whole strawberries and the toasted almonds.
     

Nutritional Information, courtesy of the American Diabetes Association: Per Serving: Exchanges: 2 Carbohydrate, 1/2 Fat. Calories 162  Calories from Fat 36  Total Fat 4g  Saturated Fat 2g  Cholesterol 12mg  Sodium 217mg  Carbohydrate 28g  Dietary Fiber 2g  Sugars 17g  Protein 4g 

DID YOU KNOW… toasting almonds intensifies their flavor?  To toast sliced almonds, simply spread them on a baking sheet and bake in a preheated 350 ° F. oven for 6 to 7 minutes, or until just lightly browned.