| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Fruits |
|
Diabetic, Lowfat, Desserts |
6 |
servings |
INGREDIENTS
| 1 |
pk |
Fat-free chocolate pudding from mix that makes four servings |
| 2 |
c |
Evaporated skim milk |
| 1 1/2 |
ts |
Vanilla |
| 1 1/2 |
c |
Fresh raspberries |
| 1 |
tb |
Sugar |
| 6 |
|
One-third-inch slices fat free pound cake |
| 1/4 |
c |
All fruit preserves; of choice |
| 1 |
tb |
Grand marnier |
| 1 1/2 |
c |
Low calorie whipped topping cocoa powder |
INSTRUCTIONS
1. Prepare the pudding mix according to package directions, using the
evaporated milk and adding the vanilla. Refrigerate to set.
2. Mix together the raspberries and sugar and set aside.
3. Spread some jam on one side of the cake slices. Sprinkle with Grand
Marnier.
4. In a small trifle bowl or glass dish, press the cake slices so
they show up against the outside of the bowl. Add some raspberries to
the bowl. Add some of the pudding. Layer on more fruit and pudding.
top entire pudding with whipped topping. Sprinkle with cocoa powder
to serve.
6 servings calories per serving: 173; fat grams: 5 (25% cff)
Robyn Webb (book unknown)
http://www.robynwebb.com/recipes/recipes.html
Recipe by: Robyn Webb 1997
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Jan
21, 1999, converted by MM_Buster v2.0l.
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