How to make tasty tomato basil fet­tuc­cine

Chicago Sun-Times - - TASTE -


In a large bowl, beat 1 (3.4-ounce) pack­age vanilla in­stant pud­ding mix into 1 1/2 cups cold 1% milk for 2 min­utes or un­til well-blended; let stand 5 min­utes. Add 1/3 cup pud­ding to a small bowl; cover and re­frig­er­ate. Into the re­main­ing pud­ding, fold 1 cup (of 1 1/3 cups to­tal) fresh blue­ber­ries. Re­serve re­main­ing blue­ber­ries. Thaw 1 (11 3/4-ounce) frozen pound cake and cut into 12 thin slices; toast un­til golden. Place 1 slice on each of 6 dessert plates. Spoon blue­berry-pud­ding mix­ture onto slices, di­vid­ing evenly. Top each piece with an­other slice of cake. Gar­nish with re­served pud­ding and re­served blue­ber­ries. Serve im­me­di­ately.

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