Tropical Trifle Recipe - Cooking Index
Tropical Trifle Recipe - Cooking Index
| 1/4 cup | 23g / 0.8oz | Sliced unblanched almonds |
| 1 tablespoon | 15ml | Shredded unsweetened coconut |
| 1 | Reduced calorie vanilla pudding mix | |
| = (four 1/2-cup servings) | ||
| 2 cups | 474ml | Skim milk |
| 1 tablespoon | 15ml | Grated orange zest |
| 2 cups | 474ml | Frozen light whipped topping |
| 10 oz | 284g | Angel food cake - cut into 2" cubes |
| 1 cup | 237ml | Orange juice |
| 1 | Unsweetened pineapple tidbits - (20 oz) - drained | |
| 1 | Mandarin orange sections - (11 oz) - drained |
In a large nonstick skillet, toast the almonds, stirring constantly, 2 minutes. Add the coconut and toast, stirring constantly, until both are lightly browned, about 2 minutes longer. Transfer to a heatproof plate.
Prepare the pudding with the milk according to package directions; stir in the orange zest and 1 cup of the whipped topping.
Place one-third of the cake cubes in a 2- to 3-quart glass bowl; drizzle with one-third of the orange juice. Spread one-third of the pudding mixture over the cake and top with one-third each of the pineapple and orange. Repeat the layering twice more.
Spread the remaining 1 cup whipped topping over the top. Refrigerate, covered, at least 2 hours. Just before serving, sprinkle with the toasted almond and coconut mixture.
This recipe yields 16 servings.
Per Serving: 129 Calories, 2 g Total Fat, 1 g Saturated Fat, 1 mg Cholesterol, 231 mg Sodium, 25 g Total Carbohydrate, 1 g Dietary Fiber, 3 g Protein, 76 mg Calcium.
Serving Provides: 1 Fruit/Vegetable, 80 Bonus Calories.
Points Per Serving: 3.
Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers
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