Berry Trifle
Ingredients:
1 (16 ounce) package white angel food cake mix
1 (1 -1/8 ounce) package sugar free vanilla instant pudding, made with skim milk
3 cups mixed berries (strawberries, raspberries, blueberries)
1 (4 ounce) container reduced or no-fat frozen whipped topping, thawed
1/4 cup sliced almonds
Directions:
Heat oven to 350 degrees. Prepare cake mix as directed on package except divide batter between 2 ungreased loaf pans (9x5x3 inches). Bake 45-50 minutes or until tops are golden brown and beginning to crack. Don't underbake. Immediately invert pans and cool cakes completely. Remove cakes from pans and freeze one for another use. Cut remaining cake into 1 inch cubes.
Prepare pudding mix as directed except use skim milk. Mix half of the whipped topping into the pudding. Place 1/3 of the cake cubes into a 2-quart glass bowl and spread 1/3 of the pudding mixture on top. Place 1/3 of the berry mixture on top of the pudding. Repeat 2 more times and top with remaining whipped topping. Cover and refrigerate at least 3 hours. Sprinkle with almonds before serving.
Recipe makes 4 to 6 servings; Serving Size: 8 ounces
Nutrients per serving: Calories: 370, Total fat: 6g, Saturated fat: trace, Cholesterol: 0mg, Sodium: 465mg, Carbohydrate: 68g, Protein: 8g, Dietary fiber: trace
See also:
Berry Whip
Ice Berry Spice Tea
Berry Calcium Smoothie
Cherry Angel Trifle
Low Calorie Cherry Trifle
Lemon-Berry Trifle
Chocolate Trifle
KITCHEN FACTS
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