Type: Desserts and Baked Goods
This raspberry trifle includes layers of cake, jam, fruit, pudding, and whipped topping.
Serves: 10 servings
- 2 tablespoons Chambord or amaretto liqueur
- PUDDING MIXTURE
- 3 cups skim or low-fat milk
- 1 package (6-serving size) cook-and-serve or instant vanilla pudding mix, regular or sugar-free
- BERRY MIXTURE
- 2 1/2 cups sliced fresh strawberries
- 1 cup fresh or frozen (thawed) raspberries
- 2 tablespoons sugar
- CAKE MIXTURE
- 10 slices (1/2-inch each) fat-free vanilla loaf cake or low-fat pound cake
- 1/4 cup low-sugar raspberry jam
- 1 1/2 cups nonfat or light whipped topping
- 3/4 cup nonfat or low-fat vanilla yogurt
- 3 tablespoons sliced toasted almonds (optional)
- Use the milk to prepare the pudding according to package directions. Cover the mixture and chill for at least 2 hours for cook-and-serve pudding or 30 minutes for instant pudding, or until chilled and thickened.
- To make the berry mixture, place the strawberries, raspberries, and sugar in a medium-sized bowl, and stir to mix well. Set the mixture aside for 20 minutes to allow the juices to develop.
- To make the cake mixture, arrange the cake slices on a flat surface, and spread each slice with some of the jam.
- To assemble the trifle, drizzle the liqueur down the sides and over the bottom of a 3-quart trifle bowl or other decorative glass bowl. Arrange half of the cake slices, jam side up, over the bottom of the bowl. Top first with half of the berries, and then with half of the pudding. Repeat the layers.
- To make the topping, place the whipped topping in a medium-sized bowl, and gently fold in the yogurt. Swirl the mixture over the top of the trifle, cover, and chill for at least 2 hours. If desired, sprinkle the almonds over the top just before serving.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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