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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (134g) Recipe makes 8 servings |
||
| Calories 23 | ||
| Calories from Fat 2 | (11%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.3g | 0% | |
| Saturated Fat 0.2g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 1mg | 0% | |
| Sodium 179mg | 7% | |
| Potassium 47mg | 1% | |
| Total Carbohydrate 4.2g | 1% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 1.5g | ||
| Protein 1.0g | 2% | |
Buttermilk Velvet
Recipe #315416 |
10 min |
5 min prep |
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By: Eat it up!!!
Jul 24, 2008
From the cookbook Better with Buttermilk by Lee Edwards Benning
SERVES 8
Ingredients
- 8 ounces frozen light whipped dessert topping, thawed
- 1 cup buttermilk
- 1 ounce sugar-free instant vanilla pudding mix
Directions
1
Combine the whipped topping and the buttermilk and stir in the pudding mix.2
Spoon into individual dishes, cover and refrigerate until ready to serve.3
Tip: This is best mixed with a whisk or spoon, not a mixer.
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