Raspberry Cheesecake Pudding
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 cup frozen raspberries, frozen | |
| 8 oz. cream cheese | |
| 2 (14 oz.) sweetened condensed milk | |
| ½ cup nonfat milk powder | |
| 2 cups frozen, whipped topping, thawed | |
| Whipped topping (extra for garnish) |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Puree raspberries until smooth. | |
| 2 | In a large bowl, combine raspberries, cream cheese, condensed milk, and nonfat milk powder. | |
| 3 | Gently fold in whipped cream | |
| 4 | Chill until ready to serve. Top with whipped topping just before serving. | Chilled internal temperature maintained at 41°F. |
Posted in Desert Recipes
