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English Trifle

You'll impress guests with this lovely dessert layered with angel food cake, fruit, pudding and fat-free whipped topping. It's so creamy and refreshing thatno one will know it's "light." —Aldah Bothmann-Powell San Antonio, Texas

12 ServingsPrep: 45 min. + chilling

Ingredients

1 package (.3 ounce) sugar-free strawberry gelatin
1 cup boiling water
1 cup cold water
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1 cup mashed strawberries
1 teaspoon sugar
1 can (8 ounces) unsweetened pineapple chunks
1 cup sliced firm bananas
2 cups sliced fresh strawberries
2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 carton (8 ounces) frozen fat-free whipped topping, thawed
1/4 cup slivered almonds, toasted

Directions

In a small bowl, dissolve gelatin powder in boiling water. Stir in
cold water. Transfer half of the gelatin mixture to a small bowl;
cover and refrigerate for 1 hour or until slightly thickened.
Reserve remaining gelatin mixture; let stand at room temperature.
In a small bowl, combine mashed strawberries and sugar; set aside.
Drain pineapple, reserving 1/4 cup juice; cut pineapple chunks in
half and set aside. Toss banana slices with reserved pineapple
juice; set aside.

2 of 2

English Trifle (continued)

Directions (continued)

In a 3-qt. trifle bowl, layer half of each of the following: cake
cubes, mashed strawberries, pineapple, banana mixture and sliced
strawberries. Pour refrigerated gelatin over top. Set aside
remaining cake and fruit. Place trifle and reserved gelatin in
refrigerator for 20 minutes or until gelatin is slightly thickened.
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand
for 2 minutes or until soft-set. Spread half over trifle. Repeat
layers with remaining cake, fruit, reserved gelatin and pudding. Top
with whipped topping. Cover and refrigerate. Just before serving,
sprinkle with almonds.
Yield: 12 servings.

Nutrition Facts: 1 cup equals 155 calories, 2 g fat (trace saturated fat), 1 mg cholesterol, 274 mg sodium, 32 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fruit.