Strawberry Charlotte

By carvalhohm

Ingredients

• 1 (4-serving-size) package sugar-free cook-and-serve vanilla pudding mix
• 2 cups fat-free milk
• 1 quart fresh strawberries
• 2 tablespoons sugar
• 3 teaspoons vanilla extract, divided
• 1 (3-ounce) package ladyfingers, split in half
• 1 1/2 cups frozen whipped topping, thawed
• 2 tablespoons toasted sliced almonds (See Note)

Details

Servings 8
Adapted from everydaydiabeticrecipes.com

Preparation

Step 1

Prepare pudding according to package directions, using the fat-free milk; set aside to cool.

Meanwhile, set aside 8 small strawberries for garnish; chill until serving time. Hull and slice remaining strawberries and, in a medium bowl, combine with sugar and 1 teaspoon of vanilla; set aside.

Arrange ladyfingers in the bottom and up the sides of a 2-1/2-quart glass serving bowl. Pour sliced strawberries over ladyfingers. Stir remaining 2 teaspoons vanilla into pudding and pour pudding over strawberries. Spread whipped topping over pudding.

Cover and chill at least 2 hours before serving. Just before serving, garnish with reserved whole strawberries and toasted almonds.