Tiny Tim Trifle Recipe

Ingredients

• 1/2 cup plus 2 tablespoons butter, softened
• 1-1/3 cups sugar
• 2 eggs, lightly beaten
• 4 egg whites
• 1/2 cup reduced-fat sour cream
• 1/3 cup fat-free evaporated milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon peppermint extract, optional
• 1-1/3 cups all-purpose flour
• 2/3 cup baking cocoa
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• PUDDING:
• 3-1/2 cups cold fat-free milk
• 2 packages (1.4 ounces each) sugar-free instant chocolate pudding mix
• 1 carton (8 ounces) frozen fat-free whipped topping, thawed
• 1 candy cane, crushed

Directions

• In a large bowl, beat butter. Gradually add sugar; beat for 2 minutes. Add the eggs, egg whites, sour cream, milk, vanilla and peppermint extract if desired. Combine the flour, cocoa, baking powder and salt; add to butter mixture just until blended.
• Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
• For pudding, in a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Crumble the brownies; place half of the crumbs in a 3-qt. bowl or trifle dish. Top with half of the pudding and whipped topping. Repeat layers. Sprinkle with crushed candy cane. Cover and refrigerate for at least 1 hour before serving. Yield: 16 servings.

Tiny Tim Trifle published in Light & Tasty December/January 2006, p14