We gave this dessert a breath of fresh air, using fat-free angel cake instead of packing on the pound cake. We also took some off the top, substituting fat-free whipped topping for whipped cream. The natural sweetness of strawberries and peaches has been preserved.
milk >
fat-free (skim) milk
1 cup whipping cream >
2 cups fat-free whipped topping
1 package (16 oz) pound cake >
8 cups cubed angel food cake (10 to 12 oz)
Nutritional Highlights
300 (before)
180 (after)
14 g (before)
1 1/2 g (after)
7 g (before)
0 g (after)
50 mg (before)
0 mg (after)
30 min |
30 min |
16 servings (about 3/4 cup each) |
1 box (4-serving size) vanilla instant pudding and pie filling mix
2 cups fat-free (skim) milk
2 cups frozen fat-free whipped topping, thawed
1/2 cup peach preserves
1/2 cup amaretto or orange juice
8 cups cubed (1-inch) angel food cake (10 to 12 oz)
3 cups sliced fresh strawberries
3 medium peaches or nectarines, peeled, sliced, or 2 cups frozen sliced peaches, thawed
1/4 cup sliced almonds, toasted*
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.
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2
Meanwhile, in small bowl, mix preserves and amaretto until blended.
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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.
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Nutritional Information
about 3/4 cup each:
Calories 180 (Calories from Fat 10); Total Fat 1 1/2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 240mg; Total Carbohydrate 36g (Dietary Fiber 1g, Sugars 28g); Protein 3g
% Daily Value
Vitamin A 4%; Vitamin C 35%; Calcium 6%; Iron 4%
Exchanges
1 Starch, 1 1/2 Other Carbohydrate, 0 Fat
Carbohydrate Choices
2 1/2
