Low-fat Raspberry Summer Sensation

2 cups raspberry sorbet or sherbet
1 c. cold skim milk
1 pkg jello vanilla fat-free instant pudding
3 cups thawed Cool-Whip light whipped topping (could you use ultra-low-fat, I wonder...)
1 cup raspberries

1. Line 9x5 inch loaf pan with foil. Spoon sorbet into pan, freeze 10 mins (to initially soften sorbed, put in microwave on medium for 10-15 seconds).

2. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 mins or until well-blended. Gently stir in whipped topping. Spread pudding mixture over sorbet in pan.

3. Freeze 3 hours or overnight. To unmould, invert pan onto plate; remove foil. Top with raspberries just before serving. Le stand 10-15 mins to soften before cutting into 12 slices.

Calories: 100, 18.6 g carbs, 1 g. protein.