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Robin's Favorite Fruit Trifle
This recipe is also available with sugar subsitutes!
Ingredients:
- 1 angel food cake sliced in ¼-inch slices
- 6 cups of frozen or fresh whole fruit (without sugar; berries and cherries work well).
- ¼ cup sugar, optional
- 1 package vanilla pudding (cooked type)
- 1-quart non-fat vanilla yogurt
- 1 tsp vanilla
- 2 cups lite Cool Whip®, optional
- Mint leaves for garnish, optional
Directions:
- Make vanilla pudding with skim or 1% milk according to package directions.
- Cover with film directly on top of pudding. Let cool.
- Combine cooled pudding with vanilla yogurt and add 1 tsp vanilla. Mix together.
- Cover bottom of a straight-sided glass bowl with sliced angel food cake.
- Cover with 2 cups of fruit.
- Sprinkle with sugar if desired.
- Spoon pudding/yogurt mixture over fruit.
- Repeat with 2 more layers as above, gently pressing on the cake layer, until bowl is almost full.
- Refrigerate until ready to serve.
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Exchanges per Serving
½ Fat
3 Starch
3 Carbohydrate Choices
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Note: Can be made 24 hours in advance and covered with plastic film; garnish just before serving.
Courtesy of: Robin Williams, MA, RD, CDE
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Presentation Ideas: Garnish with either ¼ cup frozen fruit and Cool Whip® or ¼ cup seasonal fresh fruit with fresh mint leaves. |
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