Red, White, and Blue Trifle
(makes 8 servings)
| 2 | packages 1 ounce each (30 g) sugar-free instant vanilla pudding mix |
| 4 | cups( 960 ml) skim milk |
| 1 | pint (290 g) blueberries |
| 2 | cups (480 g) sugar free, fat free whipped topping |
| 12 | "butter" or vanilla cookies, nonfat, no sugar added |
| 1/4 | cup (60 ml) Marsala wine |
| 8 | tablespoons (120 g) no sugar raspberry jelly |
| 1 | pint (288 g) strawberries |
| fresh mint |
- Prepare the pudding mix with the milk as per package directions.
- Place 2 tablespoons (30 ml) blueberries on the bottom of each of 8 crystal wine glasses. Cover with some of the prepared pudding and 2 tablespoons (9 g) whipped topping. Crumble 1 cookie on top and sprinkle with 1 teaspoon (5 ml) Marsala wine. Top with 1 tablespoon (15 g) jelly.
- Cover with thinly sliced strawberries, more of the of the pudding, and 2 tablespoons (9 g) whipped topping. Top with crumbled 1/2 of a cookie and 1/2 teaspoon (2.5 ml) wine. Refrigerate until ready to serve. When ready to serve, garnish with mint.
| Per serving: | 163 calories (3% calories from fat), 5 g protein, 1 g total fat (0.2 g saturated fat), 33 g carbohydrates, 2 g dietary fiber, 2 mg cholesterol, 394 mg sodium |
| Diabetic exchanges: | 2 carbohydrate (1 bread/starch, 1 fruit) |
Newest Reviews for Red, White, and Blue Trifle
There are no reviews for this recipe.
Log in or register to review this recipe.
