Festive English Trifle
12 slices divine buttermilk pound cake 1 1/2 cup skim milk
20 oz canned peaches 1 1/2 cups Lite / Fat-Free Cool Whip
1 1/2 pints raspberries (3 cups sweetened) 1 tbs toasted almonds
1 small box vanilla pudding - ready or instant
Make each procedure separately, then combine at one time.
- Lay pound cake slices on bottom of deep-dish glass (optional - sprinkle with 3 tbsp. of fruit pandy). Drain peaches - put on top of cake. Drain raspberries, reserve juice.
To make raspberry sauce:
1 1/2 cups raspberry juice 2 tbsp. cornstarch
1/4 cup sugar 1 tbsp. lemon juice
- If raspberry juice is not quite 1 1/2 cups, add enough water to make this amount. Heat in saucepan with sugar, lemon juice. Gradually add cornstarch. Stir until thick, add raspberries and cool.
- Make vanilla pudding according to package directions, but add only 1 1/2 cups skim milk instead of the two cups called for on pudding package. Cool pudding. When cool, add 1 cup cool whip.
- Place raspberry mixture on top of peaches. Place cooled pudding next. Refrigerate about 1/2 hour.
- Top with remaining half-cup cool whip. Sprinkle with slivered almonds. Chill.
Nutrition information per serving
Calories: 193
Fat: 7gm
Cholesterol: 14mg
Sodium: 179mg