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Raspberry Trifle 2
1 3oz package vanilla pudding and pie filling (not instant)
2 cups 1% low fat milk
1 3oz package ladyfingers, thawed if frozen (or 2 cups cubed angel food cake)
1/2 pint fresh raspberries or 2 cups frozen unsweetened raspberries, thawed, drained
(or a mixture of diced fresh peaches, nectarines, raspberries, sliced strawberries or blueberries)
3 tablespoon sliced almonds, toasted
Prepare pudding according to package instructions using 1% low fat milk. Remove from heat; cool at least 15 minutes, stirring occasionally.
Separate ladyfingers into sections. Split each section into halves. Line bottom and 1-1/2 inches up sides of a 1 quart bowl or souffle dish with most of the ladyfingers. Pour 1/3 of the pudding into bowl; top with half of the raspberries and remaining ladyfingers. Layer on another 1/3 of the pudding; add remaining raspberries reserving a few for garnish. Spoon remaining pudding evenly over raspberries.
Cover with plastic wrap; chill until cold, at least 4 hours. Just before serving, sprinkle with almonds and garnish with reserved raspberries.
Makes 6 servings.
Per serving with ladyfingers:
170 cal, 3g fat, 10% DV calcium
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
