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New England trifle
Print Products and services By Mayo Clinic Staff
Dietitian s tip
Trifle typically consists of sponge cake, sherry, jam, custard and whipped cream. This lighter version uses fresh fruit, fat-free pudding and nondairy whipped topping.
Number of servings
Serves 20
Ingredients
1 package white or yellow cake mix 1/4 cup canola oil 3 egg whites 1/3 cup frozen orange juice concentrate unsweetened, undiluted 4 cups fresh raspberries 6 peaches, peeled and thinly sliced 2 packages fat-free, sugar-free instant vanilla pudding 4 cups fat-free milk 1 1/4 cup light nondairy whipped topping 1/4 cup slivered almonds, toasted
Directions
Heat the oven to 350 F or to the temperature specified on the cake mix directions. Lightly coat a 17-by-11-inch baking pan with cooking spray. In a large bowl, using an electric mixer on low speed, beat together the cake mix, oil and egg whites until well blended. Pour the cake batter into the baking pan. Place in the oven and bake according to package directions. Remove the cake from the oven and sprinkle the concentrated orange juice over the warm cake. Cool completely. Cut cake into 1-inch squares and place in serving bowls, about 9 squares per bowl. Add raspberries and sliced peaches. In a separate bowl, whisk together the vanilla pudding and milk. Pour the pudding over the fruit and cake. Place the serving bowls in the refrigerator and chill for several hours. Don't stir or mix. To serve, top each trifle with 1 tablespoon whipped topping and garnish with almonds. Serve immediately.
Grains and grain products 1 Sweets 1/2 Fruits 1 Fats and oils 2 DASH diet: Recommended servings Sample DASH menus
Diabetes Meal Plan Choices
Sweets, desserts and other carbohydrates 1/2 Fruits 1 Fats 2 Starches 1 ShareTweet July 17, 2020 Show references Tyler Herbst S. Food Lover's Companion. 3rd ed. Barron's; 2001:629.
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