Ingredients for Low Fat Chocolate Raspberry Trifle
- One (1) 10-ounce package angel food cake
- Fat Free Chocolate Pudding
- Milk as required by pudding mix instructions
- Fresh Raspberries
- Fat Free Whipped Topping
- Semisweet Baking Chocolate
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How to Make Low Fat Chocolate Raspberry Trifle
- Prepare the pudding according to package directions, using skim milk. Set aside.
- Reserve 1 teaspoon of pudding and 2-3 fresh raspberries for garnish.
- Cut or tear one (1) 10-ounce package of angel food cake into 2-inch chunks.
- Layer one-third of the angel food cake chunks in the bottom of a trifle bowl.
- Top with one-third of the prepared pudding.
- Add one-third of 12 ounces fresh raspberries.
- Spread one-third of 1 (8-ounce) container of whipped topping over the raspberries and cake.
- Repeat layers 2 more times, ending with whipped topping.
- Grate 1 ounce of semisweet chocolate into tiny shavings and sprinkle over the final whipped topping layer.
- Garnish with the reserved teaspoon of pudding and raspberries.
- Refrigerate for at least 4 hours (preferably overnight) to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
131g
Fat
10g
Carbs
22g
