This fluffy and elegant soufflé featuring Murray Sugar Free® Shortbread cookies is easy to make!

INGREDIENTS

• 1 package (6 oz.)

• Murray Sugar Free® Shortbread cookies

• 2 tablespoons light butter or margarine, melted

• 3 containers (6 oz. each) fat-free orange yogurt with artificial sweetener

• 12 ounces reduced-fat cream cheese, softened

• 1/4 cup Splenda® Granular (sugar substitute)

• 1 can (6 oz.) frozen orange juice concentrate, thawed

• 1 package (4-serving size) sugar-free fat-free vanilla flavor 

• instant pudding & pie filling

• 2 cups frozen reduced-fat whipped dessert topping, thawed

• Strawberries  

PREPARATION

1. Prepare mousse or pudding mix according to package directions, using fat free milk. Let stand for 5 minutes.

2. Meanwhile, finely crush cookies. In medium bowl combine cookie crumbs, oats, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs.
   In shallow baking dish spread crumb mixture in single layer. Bake at 350°F for 10 minutes or until lightly browned. Cool.

3. In 6 parfait glasses layer half of mousse or pudding, half of blueberries and half of crumb mixture. Repeat layers. Refrigerate for 1 hour.

NOTE: Please see the Nutrition Facts panel and Dietary Exchanges for information on the total carbohydrate content of this recipe.

EXCHANGES: 1/2 starch, 1/2 fruit, 1 milk