LOW-FAT CHOCOLATE RASPBERRY TRIFLE
Here's a yummy dessert that won't hurt your waistline... and it's pretty enough for company! Prep time includes chilling time.
Provided by Terri F.
Categories Dessert
Time 4h15m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Make pudding according to package directions, using skim milk, and set aside.
- Set aside a teaspoon of pudding and a couple of raspberries to be used later as garnish.
- Cut or tear angel food cake into 2 inch chunks.
- Line trifle bowl with 1/3 of the angel food cake, then 1/3 of the pudding.
- Top with 1/3 of remaining raspberries.
- Spoon 1/3 of whipped topping onto raspberries and cake.
- Repeat layers two more times.
- Grate semisweet chocolate into tiny shavings and sprinkle on top of final whipped topping layer.
- Garnish with dollop of pudding and reserved raspberries.
- Refrigerate 4 hours for best flavor.
Nutrition Facts : Calories 338.3, Fat 3.9, SaturatedFat 2.1, Cholesterol 9.3, Sodium 484.6, Carbohydrate 67.1, Fiber 2.5, Sugar 32.8, Protein 11.2
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