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Whipped Raspberry Instant Pudding

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"This is a very quick and easy recipe the whole texture of the pudding comes from the way you have to whip it. Overall it takes about 20 to 25 minutes to complete."
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25 m servings 133 cals
Original recipe yields 2 servings

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  • Prep

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  1. Mash raspberries in a bowl using the back of a spoon until a jelly-like layer forms on top. Freeze for 5 minutes.
  2. Mix sugar into mashed raspberries, spooning the bottom layer of raspberries over the top and you stir. Repeat 5 or 6 times until fully incorporated; freeze for 15 minutes. Serve chilled.

Nutrition Facts

Per Serving: 133 calories; 0.7 g fat; 33 g carbohydrates; 1.1 g protein; 0 mg cholesterol; 0 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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