Recipe - Very Berry Summer Pudding

1 pack Fatfree vanilla pudding; 4
serving size
2 cup 1% lowfat milk
8 ounce Lowfat cream cheese;
softened
8 ounce Nonfat raspberry yogurt
8 cup Angel food cake; in cubes
1 qt Strawberries; quartered
2 cup Blueberries; or raspberries
Fresh mint; optional

BERRY SAUCE
2 cup Strawberries; or raspberries
2 tablespoon Sugar; to 3 tbsp
1 tablespoon Raspberry liqueur; or orange
juice

Prepare pudding mix according to directions using skim milk; set aside. In
a large bowl beat cream cheese and yogurt with an electric mixer on medium
speed till smooth; stir in pudding.

To assemble trifle, in a 3qt glass bowl or two 1 One half quart glass bowls
layer 1/3 of the cake cubes, 1/3 of the pudding mixture, and 1/3 of the
berries. Repeat layers twice. Cover and chill 4 to 24 hours.

In a blender combine sauce ingredients and blend until smooth. Sieve to
remove seeds if desired. Can be made ahead and chilled.

Spoon Berry Sauce onto individual serving plates; top with trifle. Garnish
with fresh mint, if desired.

Per serving: 648 Calories; 6g Fat (8% calories from fat); 18g Protein; 135g
Carbohydrate; 15mg Cholesterol; 1093mg Sodium

Recipe by: Better Homes and Gardens 6/97

Posted to TNT Recipes Digest by Betsy Burtis ebburtis@ix.netcom.com on
May 5, 98