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Razzleberry Trifle

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CATEGORY CUISINE TAG YIELD
Dairy 1 Servings

INGREDIENTS

2 1/2 c Sliced fresh strawberries
1 c Fresh or frozen strawberries; (if frozen, use juice)
2 tb Sugar
1 pk Instant vanilla pudding; (6 serv. size)
3 c Skim milk
10 sl Fat-free loaf cake; ( like Sara lee frozen)
1/4 c Low sugar raspberry jam
3/4 c Light Cool whip
3/4 c Nonfat vanilla yogurt

INSTRUCTIONS

TOPPING
Combine strawberries, raspberries and sugar and mix well. Set aside for 20
min. to let flavors mingle. Prepare pudding and milk according to package
directions and set aside. Spread one side of each cake slice with a thin
layer of jam. Arrange 1/2 of the slices on the bottom of a trifle bowl (3
qt.). Top with 1/2 of the fruit and 1/2 of the pudding. Repeat
layers.Combine topping ingreds. and spread over the trifle. Garnish with a
few sliced berries. Chill at least 2 hrs.
Per 1 C. serving = 191 calories, 1 g. fat, 5.4 g. protein, 1 mg.
Cholesterol, 1.5 g. fiber 221 mg. sodium.
I have substituted blueberries for the raspberries and it is just as good.
Posted to TNT Recipes Digest by rdpatrick@juno.com (Robert D. Patrick) on
Feb 11, 1998

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