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Cappuccino Trifle Recipe

Hints of cinnamon and coffee flavor Sherry Hulsman’s fancy, lighter-than-air dessert in Louisville, Kentucky. Cool, quick and easy, it’s also guilt-free and satisfies a crowd.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Cappuccino Trifle Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

30 30

Ingredients

1 package (8 ounces) fat-free cream cheese
1/2 cup cold strong brewed coffee
1-1/2 cups cold fat-free milk
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon ground cinnamon
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1 package (13.6 ounces) fat-free pound cake, cut into 1/2-inch cubes

Directions

In a large bowl, beat cream cheese until softened. Gradually beat in coffee. In a small bowl, whisk the milk, pudding mix and cinnamon for 2 minutes; let stand for 5 minutes. Stir into cream cheese mixture.
Set aside 1/4 cup whipped topping. Fold remaining whipped topping into pudding mixture. In a 2-1/2-qt. serving bowl, layer a third of the pound cake cubes and a third of the pudding mixture; repeat layers twice. Garnish with reserved whipped topping. Refrigerate until serving. Yield: 12 servings.

Editor's Note: This recipe was tested with Entenmann's brand pound cake. You may substitute 6 cups cubed angel food cake if desired.

Nutritional Facts 3/4 cup equals 193 calories, 3 g fat (2 g saturated fat), 2 mg cholesterol, 342 mg sodium, 34 g carbohydrate, trace fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Originally published as Cappuccino Trifle in Light & Tasty October/November 2006, p55