Monica’s Raspberry Trifle
Make raspberry trifle – a fancy and complicated looking dessert – in no time!
- 1 angel food cake, sliced lengthwise in 3 equal pieces (you may substitute pound cake)
- 1 8 oz. jar raspberry preserves
- 1/4 C. cream sherry
- 2 C. custard or vanilla pudding
- 1 8 oz. carton whipped topping or you can make your own by whipping heavy cream
- 1/4 C. sliced almonds
Spread raspberry preserves on the topside of the bottom layer of the angel food cake. Place cake side down in a trifle bowl or other glass bowl. Sprinkle 1/3 of the sherry onto the cake, top with 1 C. of custard or pudding. Follow this with the middle portion of the cake. Place the top of the cake over the middle portion and sprinkle with remaining sherry, whipped topping and sliced almonds. Slice raspberry trifle and serve.
The Skinny: We made this raspberry trifle with low fat pudding and fat free whipped topping and it was just great.
Servings Per Recipe: 18 Amount Per Serving Calories: 287 Total Fat: 19.5g Cholesterol: 92mg Sodium: 148mg Total Carbs: 26.4g Dietary Fiber: 1.7g Protein: 3.5g