Lemon-Blueberry Trifles
Try these summer-fresh parfaits with sliced strawberries or coarsely chopped nectarines.
Ingredients
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1 4-serving-size package fat-free, sugar-free instant vanilla pudding mix
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2 cups fat-free milk
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1/4 cup fat-free or light dairy sour cream
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2 teaspoons finely shredded lemon peel
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1 tablespoon lemon juice
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2 cups angel food cake cubes (about 2-1/2 ounces)
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1 cup fresh blueberries or raspberries
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Lemon peel curls (optional)
Directions
1.
In a medium bowl, prepare pudding mix according to package directions using the 2 cups milk. Stir in sour cream, finely shredded lemon peel, and lemon juice.
2.
Spoon some of the pudding mixture into the bottoms of 4 parfait glasses. Top with half of the cake cubes and half of the berries. Add remaining cake cubes. Spoon remaining pudding mixture over cake. Top with remaining berries. Cover and chill until serving or up to 4 hours. If desired, garnish with lemon peel curls. Makes 4 servings.
Nutrition information
Calories 150, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 2 mg, Sodium 539 mg, Carbohydrate 30 g, Fiber 1 g, Protein 6 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Milk .5, Other Carbohydrate 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Berry Trifle
Instead of the raspberry liqueur in the recipe, you may substitute the same amount of purchased raspberry syrup.
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