Prep Time:  15 Minutes  Start to Finish:  15 Minutes  Makes:  8 servings


1 bag  (10 oz)  frozen raspberries  (without syrup), thawed
2 cups  frozen  (thawed)  fat-free whipped topping
2 containers  (6 oz each) red raspberry  fat-free yogurt
1 package  (5 oz) meringue cookies,  crumbled Fresh mint  leaves,   if desired



1.  Place raspberries in blender. Cover; blend on high speed until smooth.
2.  In large bowl, mix whipped topping and yogurt. Fold in crumbled cookies and half of the raspberry puree. Spoon into 1 large chilled serving bowl or 8 individual chilled bowls; drizzle with remaining raspberry puree. Garnish with mint.


1 Serving:  Calories 140  (Calories  from Fat 0);  Total  Fat 0.5g  (Saturated Fat 0g;  Trans Fat 0g);  Cholesterol  0mg;  Sodium 40mg;  Total  Carbohydrate 30g  (Dietary Fiber 2g); Protein 2g  % Daily Value:  Vitamin A 4%;  Vitamin C 15%;  Calcium 6%;   Iron 0% Exchanges:  ½ Starch,  1½ Other Carbohydrate  Carbohydrate Choices:  2