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Rum Trifle

Source of Recipe

1,001 Low-Fat Desserts, ©1999 by Sue Spitler


Recipe Introduction

Editor's Note: This is a much higher carbohydrate count than we usually publish, so be sure to allow for extra carbs in your meal plan on the day you intend to "indulge."

List of Ingredients

Plan ahead...needs to refrigerate several hours or overnight.


Recipe

Exchanges
Makes 10 Servings.

1/2 cup light rum OR 2 tbsp. rum extract + 1/3 cup orange juice
3/4 cup golden raisins
1/4 cup chopped almonds
1 (3-oz.) pkg. vanilla pudding and pie filling (not instant)
2 1/2 cups fat-free milk
2 cups light whipped topping, divided
1 (10-oz.) angel food cake , cut into 1/2-in. cubes
Sliced almonds, as garnish

Combine rum, raisins, and almonds in small bowl; let stand 1 hour.

Prepare pudding according to package directions, using 2 1/2 cups milk; cool. Fold in 1 cup of the whipped topping.

Layer 1/3 of the cake cubes, 1/3 of the raisin mixture, and 1/3 of the pudding mixture in glass bowl; repeat twice, ending with pudding. Cover.

Refrigerate several hours or overnight. Spread trifle with remaining 1 cup whipped topping and sprinkle with almonds.

Per Serving: 326 Cal; 3 g Total Fat (2 g Sat Fat); 60 g Carb; 1 mg Cholesterol; 536 mg Sodium; 6 g Protein. ++++ Exchanges: 4-1/2 Bread/Starch; 1/2 Fat.