Fruited Trifle


Makes 8 servings


1-3/4 cups fat-free (skim) milk
1 package (4-serving-size) sugar-free instant vanilla pudding and pie filling
4 ounces reduced-fat cream cheese, softened
12 to 16 whole ladyfingers
2 tablespoons cream sherry (optional)
2 cups fresh or frozen raspberries
1/2 cup thawed frozen fat-free nondairy whipped topping


  1. Whisk together milk and pudding mix in large bowl. Beat in cream cheese with electric mixer at medium speed until smooth; set aside.
  2. Place half the ladyfingers on bottom of 8- to 10-inch glass serving dish. Top with 1 tablespoon sherry. Spread half the pudding mixture over ladyfingers. Arrange raspberries over pudding, reserving a few for garnish. Repeat layers with remaining ingredients.
  3. Top with whipped topping. Refrigerate 1 hour. Garnish with reserved raspberries just before serving.

Nutritional Information

Serving Size: 1/8 of Trifle
Calories 145
Calories from Fat 25 %
Total Fat 4 g
Saturated Fat 2 g
Cholesterol 68 mg
Carbohydrate 21 g
Fiber 2 g
Protein 5 g
Sodium 122 mg

Dietary Exchange

Starch 1-1/2
Fat 1/2

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