Fresh Fruit Trifle
|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)|
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.