| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
|
Desserts, Fruits |
10 |
Servings |
INGREDIENTS
| 1 |
pk |
Fat-free vanilla pudding; 4 serving size |
| 2 |
c |
1% low-fat milk |
| 8 |
oz |
Lowfat cream cheese; softened |
| 8 |
oz |
Nonfat raspberry yogurt |
| 8 |
c |
Angel food cake; in cubes |
| 1 |
qt |
Strawberries; quartered |
| 2 |
c |
Blueberries; or raspberries |
|
|
Fresh mint; optional |
| 2 |
c |
Strawberries; or raspberries |
| 2 |
tb |
Sugar; to 3 tbsp |
| 1 |
tb |
Raspberry liqueur; or orange juice |
INSTRUCTIONS
BERRY SAUCE
Prepare pudding mix according to directions using skim milk; set aside. In
a large bowl beat cream cheese and yogurt with an electric mixer on medium
speed till smooth; stir in pudding.
To assemble trifle, in a 3-qt glass bowl or two 1 1/2 quart glass bowls
layer 1/3 of the cake cubes, 1/3 of the pudding mixture, and 1/3 of the
berries. Repeat layers twice. Cover and chill 4 to 24 hours.
In a blender combine sauce ingredients and blend until smooth. Sieve to
remove seeds if desired. Can be made ahead and chilled.
Spoon Berry Sauce onto individual serving plates; top with trifle. Garnish
with fresh mint, if desired.
Per serving: 648 Calories; 6g Fat (8% calories from fat); 18g Protein; 135g
Carbohydrate; 15mg Cholesterol; 1093mg Sodium
Recipe by: Better Homes and Gardens - 6/97
Posted to TNT Recipes Digest by Betsy Burtis <ebburtis@ix.netcom.com> on
May 5, 98
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