Razzleberry trifle
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Sliced fresh strawberries |
| 1 | cup | Fresh or frozen strawberries; (if frozen, use juice) |
| 2 | tablespoons | Sugar |
| 1 | pack | Instant vanilla pudding; (6 serv. size) |
| 3 | cups | Skim milk |
| 10 | slices | Fat-free loaf cake; ( like Sara lee frozen) |
| ¼ | cup | Low sugar raspberry jam |
| ¾ | cup | Light Cool whip |
| ¾ | cup | Nonfat vanilla yogurt |
Directions
TOPPING
Combine strawberries, raspberries and sugar and mix well. Set aside for 20 min. to let flavors mingle. Prepare pudding and milk according to package directions and set aside. Spread one side of each cake slice with a thin layer of jam. Arrange ½ of the slices on the bottom of a trifle bowl (3 qt.). Top with ½ of the fruit and ½ of the pudding. Repeat layers.Combine topping ingreds. and spread over the trifle. Garnish with a few sliced berries. Chill at least 2 hrs.
Per 1 C. serving = 191 calories, 1 g. fat, 5⅖ g. protein, 1 mg.
Cholesterol, 1½ g. fiber 221 mg. sodium.
I have substituted blueberries for the raspberries and it is just as good.
Posted to TNT Recipes Digest by rdpatrick@... (Robert D. Patrick) on Feb 11, 1998