Recipe - Razzleberry Trifle

2 One half cup Sliced fresh strawberries
1 cup Fresh or frozen
strawberries; (if frozen,
use juice)
2 tablespoon Sugar
1 pack Instant vanilla pudding; (6
serv. size)
3 cup Skim milk
10 sl Fatfree loaf cake; ( like
Sara lee frozen)
One fourth cup Low sugar raspberry jam

TOPPING
Three fourths cup Light Cool whip
Three fourths cup Nonfat vanilla yogurt

Combine strawberries, raspberries and sugar and mix well. Set aside for 20
min. to let flavors mingle. Prepare pudding and milk according to package
directions and set aside. Spread one side of each cake slice with a thin
layer of jam. Arrange One half of the slices on the bottom of a trifle bowl (3
qt.). Top with One half of the fruit and One half of the pudding. Repeat
layers.Combine topping ingreds. and spread over the trifle. Garnish with a
few cut or sliced up berries. Chill at least 2 hrs.

Per 1 C. serving = 191 calories, 1 g. fat, 5.4 g. protein, 1 mg.
Cholesterol, 1.5 g. fiber 221 mg. sodium.

I have substituted blueberries for the raspberries and it is just as good.
Posted to TNT Recipes Digest by rdpatrick@juno.com (Robert D. Patrick) on
Feb 11, 1998