Friday, July 6, 2012

Friday Food Feature ~

Lo-Fat Summer Trifle

A favorite I have shared before but thought it worth repeating. You can make this trifle recipe anytime, just vary the types of fruit you use. I generally prefer whatever is in season.

1-1/2 cups cold whole 2% milk
4 serving size pkg. French vanilla flavor instant pudding mix
8 oz. container lo-fat frozen whipped topping, thawed
1 angel food cake or lo-fat pound cake
2 cups sliced strawberries
1 cup blueberries
1 cup raspberries

In medium bowl, combine milk and pudding mix and beat with egg beater for 1-2 minutes until smooth. Fold in the thawed whipped topping. Cut the cake into 1/2" cubes. In large glass trifle bowl, layer 1/2 of the cake cubes, 1/2 of the fruit, and 1/2 of the pudding mixture. Repeat layers. Chill at least 2 hours before serving. Sprinkle top with fruit. Serves 12

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