DESSERT-Red, White and Blueberry Trifle
(from Jax424’s recipe box)
Servings: 14 • Serving Size: 1 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 169.1 • Fat: 0.4 g • Protein: 2.5 g • Carb: 38 g • Fiber: 3.0 g • Sugar: 16.5 g
Sodium: 102.8 mg
Source: Gina's Weight Watcher Recipes
Categories: Dessert
Ingredients
- 10 oz angel food cake, cut into 1-inch cubes*
- 2 pints strawberries, sliced
- 2 pints blueberries
- For the cream filling:
- 6 tbsp fat-free sweetened condensed milk (I used Borden Eagle)
- 1 1/2 cups cold water
- 1 package sugar-free white chocolate instant pudding mix
- 12 oz fat-free frozen whipped topping, thawed
Directions
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Whisk the condensed milk and water in a bowl. Whisk in the pudding mix for 2 minutes.
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Let stand for 2 minutes or until soft-set; fold in the whipped topping.
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Arrange half of the cake in the bottom of a 14-cup trifle dish.
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Sprinkle evenly with a layer of blueberries. Spread half of the cream mixture over the blueberries and gently spread (I piped it using a plastic bag and cut the corner off).
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Top with a layer of strawberries.
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Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture.
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Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern.
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Cover and refrigerate at least one 1 hour.