Ingredients

2 cups fresh blueberries
2 cups fresh strawberries
White chocolate pudding (see recipe below, or use two 3-ounce packages instant fat-free white chocolate pudding)
White chocolate or whipped topping for garnish

Gently wash and thoroughly drain berries. Slice strawberries in half. Set aside.
Prepare pudding according to recipe or package directions.
Cover bottom of dessert glasses with blueberries. Top with a layer of pudding. Place strawberries around glass, with red sides facing out. Top with another layer of pudding, and a final layer of blueberries. Garnish with white chocolate shavings or whipped topping. Decorate with American flags. Makes 4 to 6 servings.
Nutritional information per serving: (Using fat-free pudding) 203 cal., 6 g pro., 1 g fat, 45 g carbo., 484 mg sodium, 3 mg chol.

White Chocolate Pudding

4 cups skim milk, divided
1/2 cup sugar
3 1/2-ounce bar white chocolate (or 1/2 cup white chocolate chips)
1/2 cup cornstarch
2 teaspoons almond flavoring

Directions

Heat 3 1/2 cups milk in heavy saucepan or double boiler until steam rises from the surface. Remove saucepan from heat.

(For microwave preparation: heat 31/2 cups milk for 8 to 10 minutes in microwavable bowl until steam appears.)

Add sugar and white chocolate to hot milk and stir to dissolve. In a small bowl, whisk cornstarch in with remaining cold milk. Add to white chocolate mixture, using a rubber spatula to be sure all cornstarch is removed from bowl.

(If you used a microwave for first steps, transfer all to heavy sauce-pan or double boiler at this point.)

Cook gently, stirring occasionally, over medium heat for 7 to 10 minutes until pudding thickens and coats back of spoon. Remove from heat and stir in almond flavoring. Pour into a shallow dish to cool, stirring once or twice to release steam. Cover and refrigerate. Makes 4 to 6 servings.

Nutritional information per serving: 242 cal., 6 g pro., 5 g fat, 43 g carbo., 98 mg sodium, 6 mg chol.