Low-Fat Chocolate Raspberry Trifle

Recipe by Terri F.
READY IN: 4hrs 15mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Make pudding according to package directions, using skim milk, and set aside.
  • Set aside a teaspoon of pudding and a couple of raspberries to be used later as garnish.
  • Cut or tear angel food cake into 2 inch chunks.
  • Line trifle bowl with 1/3 of the angel food cake, then 1/3 of the pudding.
  • Top with 1/3 of remaining raspberries.
  • Spoon 1/3 of whipped topping onto raspberries and cake.
  • Repeat layers two more times.
  • Grate semisweet chocolate into tiny shavings and sprinkle on top of final whipped topping layer.
  • Garnish with dollop of pudding and reserved raspberries.
  • Refrigerate 4 hours for best flavor.
Advertisement