Peanut Butter Pudding

1 3/4 Cups Skim Milk
2 Tablespoons Creamy Reduced Fat Peanut Butter
1 (1 oz.) Package Sugar Free Instant Vanilla Pudding Mix
1/2 Cup Fat Free Cool Whip
4 teaspoons Hershey’s Light Chocolate Syrup

In a bowl, whisk the milk and peanut butter until blended. Add pudding mix; whisk for 2 minutes or until slightly thickened. Divide evenly into 4 dessert dishes. Refrigerate for at least 5 minutes or until set. Just before serving, add 2 Tablespoons of Fat Free Cool Whip to each dish and drizzle with chocolate syrup. 

Serves: 4
Per Serving: 154 Calories; 3g Fat (16.7% calories from fat); 6g Protein; 25g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 400mg Sodium. Exchanges: 1/2 Non-Fat Milk.
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