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."
- 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
- 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
- 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.
Originally published as Tiny Tim Trifle in Light & Tasty December/January 2006, p14
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