posted by Ann 06-29-98 4:55 PM
Razzleberry Trifle
From Secrets of Fat Free Cooking
2 1/2 cups sliced fresh strawberries
1 cup fresh or frozen raspberries (thawed)
2 T sugar
1 pkg. regular or instant vanilla pudding mix (6 serving size)
3 cups skim milk
10 sliced (1/2 inch each) fat free pound cake
1/4 cup low sugar raspberry jam
Topping:
3/4 cup light whipped topping
3/4 nonfat vanilla yogurt
Combine strawberries, raspberries and sugar in a medium size bowl, and stir to mix well. Set the mixture aside 20
minutes to let juices develop.
Prepare the pudding with the skim milk according to package directions. Set aside. (if you are using regular pudding, let it chill 1 to 2 hours before proceeding.)
Spread one side of each cake slice with a thin layer of the jam. Arrange half of the slices over the bottom of a 3 quart trifle bowl. Top first with half of the fruit, and then with half of the pudding. Repeat the layers.
To make the topping, place the whipped topping in a small bowl, and fold the yogurt into the topping. Swirl the mixture over the top of the trifle, cover and chill at least 2 hours before serving.
Yield 10 1 cup servings
Calories:191 Fat: 1 gram