Angel Orange Trifles

Bake the white angel food cake mix as directed on the package, up to 2 days ahead. The fluffy tufts of cake give this layered pudding and citrus dessert its heavenly texture.

Here's the skinny:

2 cups whole milk > 2 cups fat-free milk
1 4-serving-size package vanilla instant pudding mix > 1 4-serving-size package fat-free sugar-free reduced-calorie vanilla instant pudding mix
1 8-ounce package cream cheese, softened > 1/2 of an 8-ounce package reduced-fat cream cheese (Neufchâtel), softened
4 ounces pound cake, cut into 1-inch cubes > 4 ounces prepared Betty Crocker® white angel food cake, cut into 1-inch cubes (about 4 cups)

Nutritional Highlights

Calories

220 (before)

110 (after)

Total Fat

12 g (before)

2 1/2 g (after)

Saturated Fat

7 g (before)

1 1/2 g (after)

Sugars

19 g (before)

11 g (after)

Prep Time:45 min

Start to Finish:

makes:10 Servings

2 cups fat-free milk
1 4-serving-size package fat-free sugar-free reduced-calorie vanilla instant pudding mix
2 teaspoons finely shredded orange peel
1/4 cup orange juice
1/2 of an 8-ounce package reduced-fat cream cheese (Neufchâtel), softened
3 cups assorted citrus fruit sections (such as blood oranges, tangelos, grapefruit, and/or navel oranges)
4 ounces prepared Betty Crocker® white angel food cake, cut into 1-inch cubes (about 4 cups)
Finely shredded orange peel (optional)

1 In a medium bowl combine milk and pudding mix; beat with an electric mixer on low speed for 2 minutes. Beat in the 2 teaspoons orange peel and 2 tablespoons of the orange juice. Set aside. In a large bowl beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Gradually add pudding mixture, beating until combined.
2 Divide half of the fruit among ten 6-ounce dessert glasses or dishes. (Or arrange half of the fruit in a 1½-quart glass bowl.) Arrange half of the cake cubes on the fruit. Drizzle with 1 tablespoon of the remaining orange juice. Spoon half of the pudding mixture over cake. Repeat layers. Cover and chill for 2 hours before serving. If desired, garnish individual servings with additional orange peel.
3 Make-Ahead Directions: Prepare as above, except cover and chill for up to 6 hours before serving.

1 In a medium bowl combine milk and pudding mix; beat with an electric mixer on low speed for 2 minutes. Beat in the 2 teaspoons orange peel and 2 tablespoons of the orange juice. Set aside. In a large bowl beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Gradually add pudding mixture, beating until combined.

2 Divide half of the fruit among ten 6-ounce dessert glasses or dishes. (Or arrange half of the fruit in a 1½-quart glass bowl.) Arrange half of the cake cubes on the fruit. Drizzle with 1 tablespoon of the remaining orange juice. Spoon half of the pudding mixture over cake. Repeat layers. Cover and chill for 2 hours before serving. If desired, garnish individual servings with additional orange peel.

3 Make-Ahead Directions: Prepare as above, except cover and chill for up to 6 hours before serving.

Nutritional Information

1 trifle: Calories 110 (Calories from Fat 30); Total Fat 2 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 280mg; Total Carbohydrate 18g (Dietary Fiber 1g, Sugars 11g); Protein 4g % Daily Value Vitamin A 8%; Vitamin C 50%; Calcium 10%; Iron 2% Exchanges 0 Other Carbohydrate, 0 Milk, 1/2 Skim Milk, 1/2 Fat Carbohydrate Choices