Very Berry Almond Trifle
This recipe comes to us from the pages of Deliciously Healthy Recipes available at PILCookbooks.com published 2010 by Publications International, Ltd. Page 90-91.
SERVES 24: 1/2 cup per serving
16 ounces frozen unsweetened blueberries
12-ounces frozen unsweetened raspberries
1/2 cup sugar
1/4 cup water
2-1/2 tablespoons cornstarch
1/4 teaspoon almond extract
2 cups fat-free plain yogurt
1 teaspoon vanilla extract
1/3 cup confectioner's sugar
1 box (4 serving size) fat-free, sugar-free vanilla instant pudding mix
8-ounces fat-free frozen whipped topping, thawed in refrigerator
1 9-inch angel food cake, torn into small pieces
1/2 cup sliced almonds, dry roasted
In a large skillet, gently stir together the berries, sugar, water, and cornstarch until the cornstarch is dissolved. Bring to a boil over medium-high heat. Once boiling, transfer the berries with a slotted spoon to a medium bowl, leaving the liquid in the skillet. Reduce the heat to medium. Cook the liquid for 1 minute, or until thickened, stirring constrantly. Remove from the heat.
Stir the liquid and almond extract into the reserved berries. Let cool completely, about 30 minutes.
In a large bowl, whisk together the yogurt and vanilla. Add the confectioner's sugar and pudding mix. Whisking until smooth. Fold in the whipped topping.
In a trifle dish or large bowl, layer 1/3 cake, 1/3 yogurt mixture, and 1/3 berry mixture. repeat the layers. Top with the remaining cake and yogurt. Put the remaining berry mixture in an airtight container and refrigerate until needed. Cover and refrigerate the trifle for at least 8 hours, or up to 24 hours.
Just before serving, top the trifle with the remaining berry mixture. Sprinkle with almonds.
Nutritional Info:
Calories: 124
Total Fat: 1.0g
Saturated Fat: 0
Trans Fat: 0
Polyunsaturated Fat: 0.5g
Monounsaturated Fat: 0.5g
Cholesterol 0mg
Sodium: 176 mg
Carbohydrates: 26 g
Fiber: 2g
Sugars: 19g
Protein: 3g
1 serving [1/2 cup] equals 1 FLFL snack.
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