New England Trifle Recipe - Cooking Index
New England Trifle Recipe - Cooking Index
| 1 | White or yellow cake mix | |
| 1/4 cup | 59ml | Vegetable oil |
| 3 | Egg whites | |
| 1/2 cup | 118ml | Kirsch, sherry or Grand Marnier |
| 20 oz | 568g | Fresh raspberries |
| 16 oz | 454g | Fresh peach slices |
| 2 | Sugar-free instant vanilla pudding | |
| 4 cups | 948ml | Skim milk |
| 1 1/4 cups | 296ml | Light non-dairy whipped topping |
| 1/4 cup | 23g / 0.8oz | Toasted almonds |
According to package directions, prepare cake mix and bake in a 17- by 11-inch pan. Remove cake from oven and pour liqueur over warm cake. Cool.
Cut into 1-inch squares and place in serving bowls . Add raspberries and sliced peaches. Prepare pudding and pour over fruit and cake. Chill for several hours. Do not stir or mix.
When ready to serve, top with whipped cream and sprinkle with almonds.
This recipe yields 20 servings.
Nutritional Analysis Per Serving: Calories 215; Fat (grams) 7; Percent calories from fat 29; Percent polyunsaturated 13; Percent saturated 3; Percent monounsaturated 13; Cholesterol (milligrams) 0; Sodium (milligrams) 332; Protein (grams) 4; Carbohydrate (grams) 34; Fiber (grams) 2.
Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org
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