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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.

 

 

 


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