Triple Fruit Trifle

Triple Fruit Trifle

Triple Fruit Trifle


Makes 12 servings


2 ripe pears, peeled, cored and coarsely chopped
2 ripe bananas, thinly sliced
2 cups fresh or thawed frozen raspberries
1 tablespoon lemon juice
1/4 cup reduced-fat margarine
1 cup graham cracker crumbs
1 can (12 ounces) evaporated skimmed milk, divided
1/3 cup sugar
1/4 cup cornstarch
1/3 cup cholesterol-free egg substitute
2 tablespoons fat-free sour cream
1-1/2 teaspoons vanilla
3 tablespoons no-sugar-added apricot fruit spread


  1. Combine pears, bananas, raspberries and lemon juice in large bowl.
  2. Melt margarine in small saucepan over medium heat. Stir in graham cracker crumbs until well blended. Remove saucepan from heat; set aside.
  3. Blend 1/4 cup milk, sugar and cornstarch in another small saucepan. Whisk in remaining milk. Bring to a boil over medium heat, stirring constantly. Boil 1 minute or until mixture thickens, stirring constantly. Reduce heat to medium-low.
  4. Blend 1/3 cup hot milk mixture and egg substitute in small bowl. Add to milk mixture. Cook 2 minutes, stirring constantly. Remove saucepan from heat. Let stand 10 minutes, stirring frequently. Stir in sour cream and vanilla; blend well.
  5. Spoon half of milk mixture into trifle dish or medium straight-sided glass serving bowl. Layer half of fruit mixture and 1/2 cup graham cracker crumb mixture over milk mixture. Repeat layers, ending with graham cracker crumb mixture. Blend fruit spread and 1 teaspoon water until smooth. Drizzle over trifle. Garnish with additional fresh fruit, if desired.

Nutritional Information

Calories 181
Calories from Fat 17 %
Total Fat 3 g
Saturated Fat <1 g
Cholesterol 1 mg
Carbohydrate 34 g
Fiber 2 g
Protein 5 g
Sodium 151 mg

Dietary Exchange

Starch 1
Fruit 11/2
Fat 1/2

Check out more recipes for Trifles & Parfaits