Razzleberry trifle

1 Servings

Ingredients

Quantity Ingredient
2½ cup Sliced fresh strawberries
1 cup Fresh or frozen strawberries; (if frozen, use juice)
2 tablespoons Sugar
1 pack Instant vanilla pudding; (6 serv. size)
3 cups Skim milk
10 slices Fat-free loaf cake; ( like Sara lee frozen)
¼ cup Low sugar raspberry jam
¾ cup Light Cool whip
¾ cup Nonfat vanilla yogurt

Directions

TOPPING

Combine strawberries, raspberries and sugar and mix well. Set aside for 20 min. to let flavors mingle. Prepare pudding and milk according to package directions and set aside. Spread one side of each cake slice with a thin layer of jam. Arrange ½ of the slices on the bottom of a trifle bowl (3 qt.). Top with ½ of the fruit and ½ of the pudding. Repeat layers.Combine topping ingreds. and spread over the trifle. Garnish with a few sliced berries. Chill at least 2 hrs.

Per 1 C. serving = 191 calories, 1 g. fat, 5⅖ g. protein, 1 mg.

Cholesterol, 1½ g. fiber 221 mg. sodium.

I have substituted blueberries for the raspberries and it is just as good.

Posted to TNT Recipes Digest by rdpatrick@... (Robert D. Patrick) on Feb 11, 1998

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