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Watermelon Creme Parfait

Source of Recipe

from florida agriculture com


List of Ingredients

Watermelon Creme Parfait

1 8oz. container low fat lemon yogurt
3/4 c. skim milk
1 3oz. pkg. French vanilla instant pudding mix
1 8oz. container low fat frozen whipped topping, thawed
1 10 3/4oz. pkg. frozen reduced fat pound cake, thawed, cut into 1/2" slices
5 c. watermelon, cubed into 1 inch pieces, seeds removed

Beat yogurt, milk and pudding mix in a bowl until thick.
Reserve 1 c. of the thawed whipped topping.
Fold remaining whipped topping into the pudding mixture.
Spread half of pudding mixture in the bottom of a large glass bowl.
Top with half of the cake slices.
Arrange half of watermelon cubes over cake slices.
Repeat pudding, cake, and watermelon layers.
Top with reserved whipped topping.
Cover and refrigerate for at least 2 hours before serving.
Garnish with sliced kiwifruit and starfruit.
Makes 10 servings.


Recipe