Wishing you a very Merry Christmas
Instead of a fat filled custard in your Eggnog Trifle, this recipe uses fat free milk with vanilla pudding and pie filling and light whipped topping. Makes a light and delightful trifle.
1-1/4 cups cold fat free milk
1 package (4-serving size) vanilla fat free sugar free Instant pudding and pie filling
4 tablespoons orange juice, divided
1/8 teaspoon ground nutmeg
1 tub (8 ounces) light whipped topping, thawed
1 package (13.6 ounce) fat free pound cake
1/4 cup sliced almonds, toasted
3 cups halved strawberries
Pour cold milk into large bowl. Add pudding mix, 2 Tbsp. of the orange juice and nutmeg. Beat with wire whisk 1 minute. Gently stir in whipped topping.
Slice cake horizontally into 4 layers. Sprinkle cake layers evenly with remaining 2 tablespoons orange juice. Cut into 1-inch cubes.
Place 1/2 of the cake cubes in bottom of 2-1/2-quart straight-sided bowl. Spoon 1/2 of the whipped topping mixture over cake cubes. Top with strawberries and almonds, reserving several for garnish, if desired. Layer remaining cake cubes and whipped topping mixture over strawberries. Top with reserved strawberries and almonds.
Refrigerate until ready to serve. Store leftover dessert in refrigerator.
The strawberries in this delicious trifle provide an excellent source of vitamin C.
Recipe makes 8 servings
Calories: 200; Total Fat: 4.5g; Saturated Fat: 3.5g; Cholesterol: 0mg; Sodium: 280mg; Sugars: 22g; Fiber: 2g
Diet Exchange: 2-1/2 Carbohydrate, 1/2 Fat
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