| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
English |
|
16 |
servings |
INGREDIENTS
| 2/3 |
c |
Sugar |
| 2/3 |
c |
Evaporated fat-free milk |
| 3 |
tb |
Unsweetened cocoa |
| 1 |
tb |
Cornstarch |
| 1/4 |
c |
Kahlua; (coffee-flavored liqueur) |
| 16 |
oz |
Angel food cake; cut into 1-inch cube |
| 2 3/4 |
oz |
English toffee candy bars; chopped (such as Skor or Heath bars, 2 -1.4-ounce bars ) |
| 3 |
c |
Fat-free milk |
| 3 |
pk |
Vanilla instant pudding mix (3 – 3.4-ounce packages; not sugar-free) |
| 2 |
c |
Sliced banana; divided |
| 12 |
oz |
Frozen reduced-calorie whipped; thawed and divided |
INSTRUCTIONS
This amount of milk combined with 3 packages of pudding mix yields a
very thick mixture that works well for this trifle.
1. Combine first 4 ingredients in a medium saucepan; bring to a boil.
Cook until sugar is dissolved and mixture is thick (about 3 minutes),
stirring frequently. Remove from heat; stir in Kahlua. Cool.
2. Combine chocolate mixture and cake in a large bowl; stir in chopped
candy bars, reserving 1 tablespoon for topping. Set aside.
3. Beat 3 cups milk and pudding mix at medium speed of a mixer until
well-blended. Stir in cake mixture. Cover; chill 15 minutes.
4. Spoon half of cake mixture into a trifle dish or bowl. Arrange 1
cup bananas evenly over cake mixture; top with half of whipped
topping. Repeat layers; end with whipped topping. Sprinkle with
reserved 1 tablespoon chopped candy bar. Chill 1 hour. Yield: 16
servings (serving size: 1 cup).
CALORIES 306 (14% from fat); FAT 4.7g; PROTEIN 5.5g; CARB 60g; FIBER
0.5g; CHOL 4mg; IRON 0.4mg; SODIUM 473mg; CALC 134mg
Recipe by: Cooking Light Magazine, September 1999, page 146
Posted to EAT-LF Digest by aml@skypoint.com on Nov 20, 1999,
converted by MM_Buster v2.0l.
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