Berry Trifle (low-sugar)
1/1/2001
Desserts
Author
Andrea Miller
Ingredients
- 2 tablespoons DaVinci Gourmet Orange Sugar Free Syrup
- 1 cup fresh or frozen blueberries (thawed)
- 2 1/2 cups sliced fresh strawberries
- 1 cup fresh or frozen raspberries (thawed)
- 3 cups skim milk
- 1 package (6 serving size) instant sugar-free vanilla pudding mix
- 10 slices (1/2 inch thick) fat-free pound cake
- 1/4 cup Smucker's Simply Fruit raspberry jam
- 1 cup real whipping cream
Directions
Trifle
Place the berries in a medium size bowl and stir to mix well. Set the mixture aside and let is sit for 30 minutes to let the juices mix.
In a medium sized bowl, using the skim milk, prepare the instant pudding mix and set aside.
Spread one side of each cake slice with a thin layer of the jam. Arrange half of the cake slices, jam side up, over the bottom of a 3 quart glass bowl. Top first with half of the fruit, and then with half of the pudding. Repeat the cake, fruit and pudding layers.
Topping
To make the topping, whip the cream to a very stiff peak. Fold in the syrup and swirl the mixture over the top of the trifle. Cover and chill for at least 2 hours before serving.