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Fresh Fruit Trifle

fatfree.kitchen's picture
Ingredients
  Fat free pound cake/Angel food cake 12 Ounce
  Raspberry jam/Fruit spread 1⁄3 Cup (5.33 tbs)
  Amaretto/Chambord liqueur 1 Tablespoon
  Fruit 4 Cup (64 tbs), mixed
  Vanilla pudding 3 Cup (48 tbs), made with skim milk
  Light whipped topping 1 Cup (16 tbs)
  Nonfat vanilla yogurt 1 Cup (16 tbs)
  Mixed fresh fruit 1 Cup (16 tbs)
Directions

1. Slice the cake into 3/4-inch slices, and spread each piece with jam on one side. Set aside.
2. Drizzle the liqueur over the sides and bottom of a 3-quart trifle bowl or other decorative glass bowl. Arrange half of the cake slices over the bottom of the bowl. Top with half of the fruit, and then half of the pudding. Repeat the cake, fruit, and pudding layers.
3. Place the whipped topping in a small bowl, and fold the yogurt into the topping. Swirl the mixture over the top of the trifle, and garnish with fresh fruit, if desired. Cover and chill for at least 2 hours before serving.

Recipe Summary

Cuisine: 
American
Interest: 
Holiday, Healthy
Servings: 
12

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Average: 4.2 (20 votes)