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Healthy Strawberry-Peach Trifle


By Confessions of a Health Queen (Visit website)




Yeah, yeah, I know- trifles are supposed to be layered in a large, pretty glass bowl through which you can see all of the differing fruit, pudding, and cake layers.  That was my intention.  

But, sadly, I do not currently own a trifle bowl/glass/container!  :(  But I decided that I did not want this to stop me from trying out this recipe.  And I am sure glad that it didn't!  Even though I couldn't see all the layers from the outside of the bowl, it looked pretty when dished into individual servings.




The preparation is really easy, it basically consists of making the pudding/Cool Whip mixture, slicing the fruit, and cutting up the angel food cake.  (P.S. it is MUCH easier to just buy a pre-made angel food cake than to make one)




This is a light, summery dessert that was really delicious!  It's best to eat right away though; if you let it sit in the fridge for too long the cake pieces will soak up the pudding mixture and get a little soggy.

And on my to-buy list= a trifle glass!


"Healthified" Strawberry-Peach Trifle
1box (4-serving size) vanilla instant pudding and pie filling mix2cups fat-free (skim) milk2cups frozen fat-free whipped topping, thawed1/2cup peach preserves1/2cup amaretto or orange juice8cups cubed (1-inch) angel food cake (10 to 12 oz)3cups sliced fresh strawberries3medium peaches or nectarines, peeled, sliced, or 2 cups frozen sliced peaches, thawed1/4cup sliced almonds, toasted*
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1.In large bowl, make pudding mix as directed on box for pudding using 2 cups milk. Refrigerate 15 minutes. Gently stir in whipped topping until blended.2.Meanwhile, in small bowl, mix preserves and amaretto until blended.3.In 3- to 4-quart trifle bowl or clear glass bowl, arrange half of the cake cubes. Top with half of the strawberries and peaches. Drizzle with half of the preserves mixture. Spoon and spread half of pudding mixture over fruit. Repeat layers, ending with pudding. Sprinkle almonds over top. Serve immediately or cover and refrigerate no longer than 8 hours.

Makes 16 (3/4 cup) servings

Nutrition: 180 calories, 1.5g fat, 240 mg sodium, 36g carbohydrate, 3g protein


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