Instructions: In Blender, or with a wire whisk, combine milk, wine, and pudding. Cover and blend on low until well mixed and slightly thickened. Pour into bowl, and fold in whipped topping. Divide evenly among tart shells, arrange strawberries on top of each one, and refrigerate until serving time. Top with additional whipped topping if desired.

The book figured these at 5 grams of fat for each, but my crusts said 6 grams, so I figured with the lite Cool Whip that each one was about 8 grams. Not too bad since I served it with the following Ham Stew which gram per serving. The whole dinner was only 12 or 13 grams!

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