"Healthified" Strawberry-Peach Trifle
Recipe from Betty Crocker
89% less fat, No sat fat, 40% fewer calories than the original recipe. Get big taste while the fat is reduced in both the creamy pudding and the topping.
Servings: 16 servings (about 3/4 cup each)
Prep Time: 30 mins
Total Time: 30 mins
1 box (4-serving size)vanilla instant pudding and pie filling mixsee savings
2 cupsfat-free (skim) milksee savings
2 cupsfrozen fat-free whipped topping, thawedsee savings
1/2 cuppeach preservessee savings
1/2 cupamaretto or orange juicesee savings
8 cupscubed (1-inch) angel food cake (10 to 12 oz)see savings
3 cupssliced fresh strawberriessee savings
3medium peaches or nectarines, peeled, sliced, or 2 cups frozen sliced peaches, thawedsee savings
1/4 cupsliced almonds, toasted*see savings
In large bowl, make pudding mix as directed on box for pudding using 2 cups milk. Refrigerate 15 minutes. Gently stir in whipped topping until blended.
Meanwhile, in small bowl, mix preserves and amaretto until blended.
In 3- to 4-quart trifle bowl or clear glass bowl, arrange half of the cake cubes. Top with half of the strawberries and peaches. Drizzle with half of the preserves mixture. Spoon and spread half of pudding mixture over fruit. Repeat layers, ending with pudding. Sprinkle almonds over top. Serve immediately or cover and refrigerate no longer than 8 hours.
High Altitude (3500-6500 ft): No change.
*To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.
Per serving: Calories 180 (Calories from Fat 10); Total Fat 1 1/2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 240mg; Total Carbohydrate 36g (Dietary Fiber 1g, Sugars 28g); Protein 3g. Daily Values: Vitamin A 4%; Vitamin C 35%; Calcium 6%; Iron 4%. Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable. Carbohydrate Choices: 2 1/2. Percent Daily Values are based on a 2,000 calorie diet