Summer Berry Trifle
  • 12.5-ounce box vanilla pudding mix
  • 2cups 1-percent low-fat milk or lite soy milk
  • 3cups fresh mixed summer berriestry blackberries, loganberries, huckleberries, blueberries, boysenberries or raspberries
  • 2tablespoons sugar
  • 2tablespoons Chambord
  • 1cup water
  • 3tablespoons sugar
  • 1/4cup Chambord
  • 81/2-inch slices angel food cake
  • 3 ripe bananas
  • 1/2cup low-fat granolaoptional
  • Nonfat whipped topping or nondairy whipped topping
  1. Prepare the pudding with 1-percent dairy or lite soy milk. Pour into glass bowl, cover with a piece of plastic wrap (to prevent a skin from forming on top), and chill pudding in refrigerator for 2 hours or until firm.
  2. Combine berries, sugar and Chambord in a nonreactive mixing bowl, mashing slightly. Set aside for about 30 minutes—the sugar will draw out some of the berry juice. Mixture should be slightly syrupy.
  3. In small saucepan, bring water and sugar to boil over medium-high heat. Cook for 5 minutes, stirring constantly. Add Chambord, cook on medium heat for 2 more minutes, then remove from heat and let cool for about 5 minutes. Quickly dip 4 slices of angel food cake into mixture, one at a time, and place in bottom of a 10-cup trifle bowl or glass casserole bowl with straight steep sides.
  4. Peel and thinly slice bananas. Arrange half of slices over angel food cake. Spread half of pudding mixture over bananas and top with half of berry mixture. Repeat layers. Refrigerate several hours before serving. If desired, just before serving, top with granola. Serve with a dollop of nonfat whipped topping.
Recipe Notes
Nutrition Facts
Summer Berry Trifle
Amount Per Serving
Calories 362
* Percent Daily Values are based on a 2000 calorie diet.

Calories 362,Fat 1,Perfat 4,Cholesterol 2,Carbo 56,Protein 5