Makes: 8 servings (about 1 cup each)
WW Points: 3 points per serving ⭐ (using the swaps below)
Why this version works
Light, creamy, a little tangy, and just sweet enough. This is the kind of bowl that mysteriously disappears first at the table — people think it’s dessert, but it’s secretly doing WW math behind the scenes 😄
Ingredients (Adjusted for Lower Points)
- 1 packet sugar-free cheesecake or vanilla instant pudding mix
- 1 can (20 oz) crushed pineapple, very well drained
- 3 cups plain non-fat Greek yogurt
- 5 oz fat-free Cool Whip, thawed
- 12 oz frozen raspberries, thawed and lightly drained
- Optional: ½ cup mini marshmallows (adds 1 extra point per serving if used)
Instructions
- In a large bowl, mix the dry pudding mix with the drained pineapple until smooth and slightly thickened.
- Stir in the Greek yogurt until fully combined.
- Gently fold in the measured Cool Whip using a spatula — keep it light and fluffy.
- Add the raspberries gradually and mix just until combined.
- Chill for at least 30 minutes, or serve right away if you’re impatient (no judgment).
- If using marshmallows, fold them in right before serving.
Storage
Keep leftovers in an airtight container in the fridge for up to 4–5 days.
