recipe: patriotic trifle ...lf..w/diabetic exchanges
1-1/2 cups cold fat free milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Reduced Calorie Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided
1 pkg. (13 oz.) angel food cake, cut into 1/2-inch cubes
1 pt. strawberries, sliced (about 2 cups)
1 cup blueberries
Pour milk into medium bowl. Add pudding mix. Beat with wire whisk 1 minute. Gently stir in 3 cups of the whipped topping.
Place 1/2 of the cake cubes in large serving bowl; top with 1/2 of the fruit. Spread pudding mixture over fruit; cover with remaining cake cubes and fruit. Garnish with remaining whipped topping.
Refrigerate at least 1 hour or until ready to serve. Store leftover dessert in refrigerator.
Special Extra: Garnish with whole strawberries, additional blueberries and fresh mint sprigs.
A colorful dessert that is low fat and cholesterol free, and because it's full of fruit, it is rich in vitamin C.
Nutrition (per serving)
Total fat 1.5g
Saturated fat 1.5g
Dietary fiber Less than1g
Source: Kraft Interactive Kitchens