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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
1 fresh strawberry

Directions

In a small bowl, dissolve gelatin powder in boiling water. Stir in
cold water. Pour half of gelatin mixture into a small bowl; cover
and refrigerate for 1 hour or until slightly thickened. Let
remaining gelatin stand at room temperature.
Place half of cake cubes in a 3-qt. trifle bowl. In a small bowl,
combine mashed strawberries and sugar; spoon half over cake.
Drain pineapple, reserving 1/4 cup juice. Cut pineapple chunks in

2 of 2

English Trifle (continued)

Directions (continued)

half; arrange half over mashed strawberries. Toss banana slices with
reserved pineapple juice; arrange half of slices over pineapple. Top
with 1 cup sliced strawberries. Spoon refrigerated gelatin over
fruit. Refrigerate trifle and remaining gelatin mixture for 20
minutes.
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand
for 2 minutes or until soft-set. Spread half of pudding over trifle.
Repeat all layers. Top with whipped topping. Cover and refrigerate.
Just before serving, sprinkle with almonds; garnish with the
strawberry.
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.