Sugar free pudding mix and angel food cake mixed with berries make this trifle a light and healthful Berry Trifle dessert.
1 16-ounce package white angel food cake mix
1 1-1/8-ounce package 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
Heat oven to 350 degrees. Prepare cake mix as directed on package except divide batter between 2 ungreased loaf pans (9x5x3 inches). Bake 45 to 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
Calories: 370; Total Fat: 6g; Saturated Fat: trace; Cholesterol: 0mg; Sodium: 465mg; Carbohydrates: 68g; Fiber: trace; Protein: 8g
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