Ingredients
1 cup 1% cottage cheese3/4 cup fat-free milk1/3 cup raspberry spreadable fruit1 package (1.4 ounces) sugar-free instant chocolate pudding mix1 carton (8 ounces) frozen reduced-fat whipped topping, thawed1 ounce semisweet chocolate, melted1/2 cup frozen unsweetened raspberries, thawed
Preparation
In a blender, combine the cottage cheese, milk and spreadable fruit; cover and process until smooth. Add dry pudding mix; cover and process until smooth.
Pour into a large bowl; fold in whipped topping. Spoon into a 9-in. pie plate. Drizzle with chocolate. Cover and freeze for 8 hours or overnight.
Let stand at room temperature for 20 minutes before serving. Garnish with raspberries.
