Strawberry Pineapple Trifle Recipe - Cooking Index
Strawberry Pineapple Trifle Recipe - Cooking Index
| 1 | Estee vanilla creme-filled wafers | |
| 1 1/2 tablespoons | 22ml | Estee raspberry fruit spread |
| 1 | Juice-packed pineapple chunks - (20 oz) - drained, and | |
| Juice reserved | ||
| 1 1/4 cups | 296ml | Skim milk |
| 1 | Sugar-free instant vanilla | |
| Pudding and pie filling | ||
| 1 cup | 237ml | Estee whipped topping - prepared from |
| Mix as directed | ||
| 2 cups | 474ml | Sliced fresh strawberries |
Spread one side of each wafer with fruit spread; arrange them, spread-side facing in, around sides of a 1 1/2-quart souffle or trifle dish.
Combine pineapple juice with skim milk. Prepare vanilla pudding according to package directions, using juice mixture instead of skim milk. Fold in whipped topping.
In another bowl, toss together fruit. Pour about a third of the pudding mixture in bottom of souffle dish. Top with a third of the fruit. Repeat layers, ending with fruit. Cover and refrigerate at least 1 hour before serving.
This recipe yields 10 servings. Serving size: 1/10 recipe.
Exchanges Per Serving: 1 1/2 Carbohydrate, 1/2 Fat.
Nutrition Facts: Calories 119; Calories from Fat 24; Total Fat 3g; Saturated Fat 1g; Cholesterol 1mg; Sodium 70mg; Carbohydrate 22g; Dietary Fiber 1g; Sugars 14g; Protein 2g.
Source:
American Diabetes Association at http://www.diabetes.org
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.