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Strawberry Raspberry Trifle




Source of Recipe


Cooking Light Critics Message Board


List of Ingredients




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

Recipe



In a 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 refrigerate. Yield: 14 1-cup servings.

One serving (1 cup) equals 170 calories, 3 grams fat, 3 grams fiber.

3 points