Lately I’ve been working on a newspaper story about “lite” desserts, and I’m having a hard time finding very many restaurants who offer a low-calorie, low-fat or low-sugar dessert on their menu. (If you can think of any, let me know!)
This Angel Berry Trifle is my favorite lite dessert, and it’s really easy to assemble. . Angel food cake, made with whipped egg whites, is low in fat and calories. The berries are good for you! The pudding, gelatin and whipped topping are all fat-free and/or sugar-free. I featured it in this week’s Standard-Examiner column.
I like to serve it in my big glass trifle bowl. But, you might want to make individual trifles served in pint-size jelly jars or other glassware.
Angel Berry Trifle
Needed: a 3-quart trifle bowl, or a large clear glass bowl. For individual trifles, 6 pint-size jelly jars
1 large package strawberry flavored sugar-free gelatin (raspberry also works great), prepared according to package directions
1 large package vanilla sugar-free pudding
3 cups skim milk
1 large round angel food cake (found in grocery store bakeries)
2-1/2 cups sliced fresh or frozen strawberries, plus more for garnish
2-1/2 cups frozen raspberries or blueberries, or a mix of both
1 large container frozen fat-free whipped topping, thawed
Prepare gelatin according to package directions and allow to partially set.
Mix the pudding with the milk, stirring until well-blended.
Tear the cake into bite-size pieces. Arrange half of cake pieces in the trifle bowl. Spoon half of partially set gelatin over cake. Sprinkle 1 cup of the strawberries and 1 cup of the otherberries into the gelatin.
Spread half of pudding mixture over the berries, followed by a layer of whipped topping. Repeat layers with remaining cake, gelatin, 1 cup each of strawberries and other berrries, then the pudding. Arrange most of the remaining berries on top of the pudding. Add a generous dollop of whipped cream and a few more berries for garnish. Cover and chill for several hours or overnight. The dessert will sink down somewhat as the cake absorbs moisture.
For individual trifles, divide the cake, gelatin, pudding, berries and whipped topping evenly among six pint-size jars. Allow desserts to chill for a few hours or overnight.