Robin's Favorite Fruit Trifle

Ingredients:

  • 1 angel food cake sliced in ¼ - ½ inch slices
  • 6 cups of frozen or fresh whole fruit (without sugar; berries and cherries work well).
  • ¼ cup sugar if desired
  • 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:

  1. Make vanilla pudding with skim or 1% milk according to package directions.
  2. Cover with film directly on top of pudding. Let cool.
  3. Combine cooled pudding with vanilla yogurt and add 1 tsp vanilla. Mix together.
  4. Cover bottom of a straight-sided glass bowl with sliced angel food cake.
  5. Cover with 2 cups of fruit.
  6. Sprinkle with sugar if desired.
  7. Spoon pudding/yogurt mixture over fruit.
  8. Repeat with 2 more layers as above, gently pressing on the cake layer, until bowl is almost full.
  9. Refrigerate until ready to serve.

Nutrition Facts
Serving Size 1/12 of recipe
Servings Per Recipe 12

Amount Per Serving

Calories 228

Total Fat 2.9 g

Saturated Fat 2.1 g

Monounsaturated Fat 0.4 g

Polyunsaturated Fat 0.3 g

Total Carbohydrate 43.2 g
(after subtracting fiber = 41.2)

Dietary Fiber 2 g

Protein 6.7 g

Sodium 279 mg

 

Exchanges per Serving

½ Fat
3 Starch

3 Carbohydrate Choices


 

Note: Can be made 24 hours in advance and covered with plastic film; garnish just before serving.

Courtesy of: Robin Williams, MA, RD, CDE

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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