Prep 20 mins
Cook 0 mins
- 1 package fat-free chocolate flavor instant pudding and pie mix (that makes four servings)
- 2 cups evaporated skim milk
- 1 1⁄2 teaspoons vanilla
- 1 1⁄2 cups fresh raspberries
- 1 tablespoon sugar
- 6 slices fat-free pound cake (1/3-inch slices)
- 1⁄4 cup fruit preserves, of choice
- 1 tablespoon Grand Marnier
- 1 1⁄2 cups reduced-calorie whipped topping
- cocoa powder, optional
- Prepare the pudding mix according to package directions, using the evaporated milk and adding the vanilla.
- Refrigerate to set.
- Mix together the raspberries and sugar and set aside.
- Spread some jam on one side of the cake slices.
- Sprinkle with Grand Marnier.
- In a small trifle bowl or glass dish, press the cake slices so they show up against the outside of the bowl.
- Add some raspberries to the bowl.
- Add some of the pudding.
- Layer on more fruit and pudding.
- Top entire pudding with whipped topping.
- Sprinkle with cocoa powder to serve.
If you wanted to make this more diabetic friendly, I would do this, although, it will still be a little carb filled, it will be more friendly to those of us who can't take the carbs.Use sugar-free pudding instead of fat free,Splenda instead of sugar,sugar free pound cake,i.e. Pound cake made with Splenda ( you probably would have to make your own), sugar free preserves,and sugar free whipped topping. I don't know what the nutritional value would be after these changes, but it has to better than it is, as one reviewer says, this is not diabetic friendly.
Can someone tell my WHY this is labeled DIABETIC when it has a MEAL'S worth of carbs? Call it Low-Fat, but no diabetic! It is so frustrating to find recipes which look like they are friends, only to discover they are foes!