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Tiny Tim Trifle Recipe
Tiny Tim Trifle Recipe photo by Taste of Home

Tiny Tim Trifle Recipe

Publisher Photo
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."
TOTAL TIME: Prep: 35 min. + chilling Bake: 20 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 35 min. + chilling Bake: 20 min. + cooling
MAKES: 16 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Tiny Tim Trifle in Light & Tasty December/January 2006, p14

Nutritional 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.

Reviews for Tiny Tim Trifle

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (4)
MY REVIEW
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MY REVIEW
Reviewed Nov. 7, 2012

"I substituted brown rice flower and splenda, and this still turned out fabulous!"

MY REVIEW
Reviewed Jan. 29, 2012

"Maybe I did something wroong, but this WAS NOT GOOD! The pudding was runny and there wasn't enough of a "Great" taste for the dessert. Sorry, but We didn't like this at all!!!"

MY REVIEW
Reviewed Jan. 22, 2012

"I made with sugar-free brownie mix and added chopped pecans and made sf pudding according to the box directions. I used fat-free Cool Whip and crushed peppermint candy in my Magic Bullet. My family raved over this - delicious!!!"

MY REVIEW
Reviewed Dec. 19, 2011

"So yummy and got a great review at our family Christmas! Only thing I changed was just using the box directions for the pudding instead of the extra milk and mix."

MY REVIEW
Reviewed Dec. 17, 2011

"Oh...and fat free whipped topping has lots of sugar so used less and only on the inner layer. Nothing on top."

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