raspberry cheesecake fluff

ingredients

The following ingredients are required:

1. one packet of sugar-free instant vanilla or cheesecake custard mix, one ounce
   1 can of crushed pineapple, drained, weighing twenty ounces
2. 3 cups of plain or Greek yoghurt that is low in fat
3. Five ounces of fat-free or sugar-free cool whip that has been thawed
4. 1 package of frozen raspberries, 12 ounces in size (thawed)
5. Mini marshmallows, at your discretion, one cup

Details to follow

• The custard mix and the crushed pineapple that has been drained should be mixed together in a large mixing dish. After thoroughly combining, mix.
• Add plain yoghurt that is low in fat. And thoroughly combine. A food scale should be used to measure out five ounces of fat-free cool whip, and then a spatula should be used to fold the cool whip into the mixture.
• The raspberries that have been thawed should be added gradually. Mix thoroughly until everything is incorporated.
• You may either serve it right away or chill it in the refrigerator.
• In the event that you so wish, fold in small marshmallows right before serving.
• Keeping leftovers in the refrigerator for four to five days requires an airtight container.