Pineapple-Raspberry Trifle is an easy, quick and delicious recipe for the traditional English trifle. Canned pineapple, frozen red raspberries, angel food cake, cream cheese and whipped topping make up this fabulous dish. It is also a healthy recipe that no one will be able to distinguish. It is low in calories, low in fat, low in cholesterol, low in sodium, low incarbohydrates. A WeightWatchers (5) PointsPlus and also heart-healthy. Makes 12 Servings. Pineapple-Raspberry Trifle will be loved by family, friends and guests.pineapple-raspberry-trifle
INGREDIENTS:
1 (8 oz) bar Neufchatel cheese, softened
2 cups skim milk, divided
1 (4-serving size) box fat-free, sugar-free instant pudding mix
1 (8 oz) tub fat-free frozen whipped topping, thawed
1 (20 oz) can crushed pineapple in juice, undrained
1 (12 oz) pkg frozen red raspberries, thawed
1 (8.5 oz) angel food cake, cut into 3/4-inch cubes
DIRECTIONS:
1. Beat Neufchatel in a large bowl with electric mixer on low speed until smooth. Gradually add 1/2 cup of the milk, mixing until well blended. Add remaining 1-1/2 cups milk and pudding mix. Beat on low speed 2 minutes or until well blended. Gently stir in whipped topping.
2. In a seperate bowl; mix together the raspberries and pineapple.
3. Arrange 1/3 of the cake cubes in a 3 quart serving bowl; cover with layers of 1/3 each of the fruit and pudding mixtures. Repeat all layers 2 more times. Refrigerate until ready to serve.
YIELD: 12 Servings
Serving Size: 3/4 Cup.
WW PointsPlus+ = 5
Carb Choices 2
NUTRITIONAL INFORMATION:
Calories: 200, Total Fat 5g, Saturated Fat 4g, Cholesterol 15mg, Sodium 370mg, Sugars 25g, Carbohydrates 35g, Fiber 2g, Protein 5g
INGREDIENTS:
2 cups skim milk, divided
1 (4-serving size) box fat-free, sugar-free instant pudding mix
1 (8 oz) tub fat-free frozen whipped topping, thawed
1 (20 oz) can crushed pineapple in juice, undrained
1 (12 oz) pkg frozen red raspberries, thawed
1 (8.5 oz) angel food cake, cut into 3/4-inch cubes
DIRECTIONS:
1. Beat Neufchatel in a large bowl with electric mixer on low speed until smooth. Gradually add 1/2 cup of the milk, mixing until well blended. Add remaining 1-1/2 cups milk and pudding mix. Beat on low speed 2 minutes or until well blended. Gently stir in whipped topping.
2. In a seperate bowl; mix together the raspberries and pineapple.
3. Arrange 1/3 of the cake cubes in a 3 quart serving bowl; cover with layers of 1/3 each of the fruit and pudding mixtures. Repeat all layers 2 more times. Refrigerate until ready to serve.
YIELD: 12 Servings
Serving Size: 3/4 Cup.
WW PointsPlus+ = 5
Carb Choices 2
NUTRITIONAL INFORMATION:
Calories: 200, Total Fat 5g, Saturated Fat 4g, Cholesterol 15mg, Sodium 370mg, Sugars 25g, Carbohydrates 35g, Fiber 2g, Protein 5g
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