Strawberries and Creme Trifle |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A classic laden dessert turned into a dieter's dream come true with fat free pudding, angel food cake and lite whipped topping! I found this recipe in Woman's Day magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use sugar free strawberry preserves and sugar free Cool Whip. Ingredients:
1/2 cup low sugar strawberry preserves |
1 quart strawberry, quartered |
1 ounce sugar-free white chocolate pudding mix |
2 1/2 cups 1% low-fat milk |
10 ounces prepared angel food cake, cut into 1-inch cubes (6 cups) |
8 ounces frozen light whipped topping, thawed |
5 strawberries (optional) |
Directions:
1. In large bowl, stir together preserves and 2 tablespoons water. Add quartered strawberries; toss until coated.
2. In another bowl, whisk together pudding mix and milk until blended; let stand until thickened, 5 minutes.
3. Arrange 2 cups cake cubes in bottom of 3 1/2-quart trifle bowl; top with 1 1/4 cups pudding, then 1 cup berry mixture. Repeat layering with 2 cups cake, remaining pudding and 1 cup berry mixture. Top with remaining cake and berry mixture. Spoon topping berries.
4. Refrigerate at least 3 hours or overnight. If desired, garnish with whole berries.
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