Strawberry Raspberry Trifle - 32g Carbs, 3g Fiber
From: Light & Tasty
A fantastic finale to any meal, this tantalizing trifle helped
Patricia Schroedl finish first in a local competition. "It took
top prize in the low-fat category of our Wisconsin Strawberry
Festival recipe contest," she notes from her home in Jefferson.
Servings: 14
CATEGORY: Lower Fat
PREP: 20 min
TOTAL: 20 min
3 cups cold fat-free milk
2 pkg (1oz each) sugar-free instant white chocolate pudding mix
1 prepared angel food cake (14 oz), cut into 1-inch cubes
3 cups sliced fresh strawberries
3 cups fresh raspberries
1 carton (8 oz) frozen reduced-fat whipped topping, thawed
3 whole strawberries, quartered
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand
for 2 minutes or until soft-set.
Place a third of the cake cubes in a trifle bowl or 3-1/2-qt. glass
serving bowl. Top with a third of the pudding, 1 cup sliced strawberries,
1-1/2 cups raspberries and a third of the whipped topping. Layer with
a third of the cake and pudding, 1 cup strawberries and a third of
the whipped topping.
Top with remaining cake, pudding, strawberries, raspberries and
whipped topping. Garnish with quartered strawberries. Serve
immediately or cover and chill until serving.
Servings: 14
Nutrition Facts
One serving: 1 cup
170 Calories, 3g Fat, 2g Saturated Fat, 1mg Cholesterol, 289mg Sodium,
32g Carbs, 3g Fiber, 4g Protein
Diabetic Exchanges: 1 starch, 1 fruit
Change settings via the Web (Yahoo! ID required)
Change settings via email: Switch delivery to Daily Digest | Switch format to Traditional
Visit Your Group | Yahoo! Groups Terms of Use | Unsubscribe
No comments:
Post a Comment