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Tiny Tim Trifle

After receiving a trifle dish for Mother's Day, Julie Williquette of Hartselle, Alabama created this pretty dessert. "Made with sugar-free instant chocolate pudding and fat-free frozen whipped topping, it's easier on the waistline," Julie notes. "My chocoholic husband loves it so much that I usually serve it on Father's Day, too."

16 ServingsPrep: 35 min. + chilling Bake: 20 min. + cooling

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

2 of 2

Tiny Tim Trifle (continued)

Directions (continued)

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.

Nutrition Facts: 3/4 cup equals 267 calories, 9 g fat (5 g saturated fat), 50 mg cholesterol, 352 mg sodium, 40 g carbohydrate, 1 g fiber, 7 g protein. Diabetic Exchanges: 2-1/2 starch, 1-1/2 fat.