Wednesday, August 27, 2008

Strawberry Raspberry Trifle

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. SERVINGS: 14 CATEGORY: Lower Fat TIME: Prep/Total Time: 20 min.

Strawberry Raspberry Trifle


  • 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 (OR you can substitute with blueberries)
  • 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 (OR blueberries) 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 (OR blueberries) and whipped topping. Garnish with quartered strawberries. Serve immediately or cover and chill until serving. Yield: 14 servings.