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HEALTHY TWO BERRY TRIFLE

Source of Recipe

Just Jeanne


List of Ingredients

1 (1 ounce) package instant sugar-free vanilla pudding mix
2 cups skim milk
1 quart fresh strawberries, rinsed and drained
1 pint fresh blueberries, rinsed and drained
2 tablespoons Splenda
3 teaspoons pure vanilla extract, divided
1 (3 ounce) package lady fingers, split in half
1-1/2 cups frozen reduced-fat whipped topping, thawed
2 tablespoons toasted sliced almonds


Recipe

Prepare the pudding according to the package directions, using skim milk. Set aside.
Meanwhile, set aside 8 small strawberries and 16 blueberries for garnish; chill until serving time.
Hull and slice the remaining strawberries and, in a medium bowl, combine with Splenda and 1 teaspoon of the vanilla; set aside.
Arrange the lady fingers in the bottom and up the sides of a 2-1/2-quart glass serving bowl.
Pour the sliced strawberries over the ladyfingers.
Pour the washed and drained blueberries over the strawberries.
Stir the remaining 2 teaspoons vanilla into the pudding and pour the pudding over the strawberries.
Spread the whipped topping over the pudding.
Cover and chill for atleast 2 hours before serving.
Just before serving, garnish with the reserved whole strawberries and blueberries and sprinkle on the toasted
almonds.
Makes 8 servings.

NOTE: To toast sliced almonds, spread them on a baking sheet and bake in a preheated 350 degree F oven for 6 to 7 minutes or until just
lightly browned.