Raspberry Trifle
Source of Recipe
Amy Van Dyken
List of Ingredients
1 3 oz package vanilla pudding and pie filling (not instant)
2 cups 1% milk
1 3 oz package ladyfingers, thawed of frozen (see below)
1/2 pint fresh raspberries or 2 cups frozen unsweetened raspberries, thawed & drained
3 tbsp toasted, sliced almonds
Recipe
1. Prepare pudding according to package directions using 1% lowfat milk. Remove from heat, and cool at least 15 minutes, stirring occasionally.
2. Separate ladyfingers into sections. Split each section into halves. Line bottom and 1 1/2 inches up sides of a 1-quart bowl or soufflé dish with most of the ladyfingers.
3. Pour 1/2 of the pudding into bowl, then top with half of the raspberries and remaining ladyfingers.
4. Layer on another 1/3 of the pudding, then add remaining raspberries, reserving a few for garnish. Spoon remaining pudding evenly over raspberries.
5. Cover with plastic wrap, and chill until cold, at least four hours.
6. Just before serving, sprinkle with almonds and garnish with reserved raspberries. Makes 6 servings.
Substitution Tips: Two cups of cubed angel food cake can be used in place of the ladyfingers. Also, if you prefer, instead of just raspberries, use a mixture of diced fresh peaches, nectarines, raspberries, blueberries and sliced strawberries.
Based on individual serving.
Calories: 190
Total Fat: 5 g
Carbohydrates: 32 g
Protein: 5 g
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