Thursday, August 7, 2008

Strawberry Raspberry Trifle

Strawberry Raspberry Trifle
by: Taste of Home

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.

TIME: Prep/Total Time: 20 min.

3 cups cold fat-free milk
2 packages (1 ounce each) sugar-free instant white chocolate pudding mix
1 prepared angel food cake (14 ounces), cut into 1-inch cubes
3 cups sliced fresh strawberries
3 cups fresh raspberries
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
3 whole strawberries, quartered

In a large bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened.
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. Yield: 14 servings.

Nutrition Facts
One serving:(1 cup)
Calories: 170
Fat:3 g
Saturated Fat:2 g
Cholesterol:1 mg
Sodium:289 mg
Carbohydrate:32 g
Fiber:3 g
Protein:4 g
Diabetic Exchange:1 starch, 1 fruit.

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