- 1 package (.3 ounce) sugar-free strawberry gelatin
- 1 cup boiling water
- 1 cup cold water
- 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
- 1 cup mashed strawberries
- 1 teaspoon sugar
- 1 can (8 ounces) unsweetened pineapple chunks
- 1 cup sliced firm bananas
- 2 cups sliced fresh strawberries
- 2 cups cold fat-free milk
- 1 package (1 ounce) sugar-free instant vanilla pudding mix
- 1 carton (8 ounces) frozen fat-free whipped topping, thawed
- 1/4 cup slivered almonds, toasted
- 1 fresh strawberry
- In a small bowl, dissolve gelatin powder in boiling water. Stir in cold water. Pour half of gelatin mixture into a small bowl; cover and refrigerate for 1 hour or until slightly thickened. Let remaining gelatin stand at room temperature.
- Place half of cake cubes in a 3-qt. trifle bowl. In a small bowl, combine mashed strawberries and sugar; spoon half over cake.
- Drain pineapple, reserving 1/4 cup juice. Cut pineapple chunks in half; arrange half over mashed strawberries. Toss banana slices with reserved pineapple juice; arrange half of slices over pineapple. Top with 1 cup sliced strawberries. Spoon refrigerated gelatin over fruit. Refrigerate trifle and remaining gelatin mixture for 20 minutes.
- In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread half of pudding over trifle. Repeat all layers. Top with whipped topping. Cover and refrigerate. Just before serving, sprinkle with almonds; garnish with the strawberry.
- Yield: 12 servings.
Here are the Nutrition Facts:
1 cup equals 155 calories, 2 g fat (trace saturated fat), 1 mg cholesterol, 274 mg sodium, 32 g carbohydrate, 2 g fiber, 4 g protein.
Diabetic Exchanges: 1-1/2 starch, 1/2 fruit.
http://www.buylivebetter.com/2010/07/healthy-recipe-english-trifle.html
