INGREDIENTS | SERVES 4
- 4 Individual Sponge Cakes
- 1 (1.3-ounce) package vanilla sugar-free instant pudding mix
- 2 cups 1% milk, for pudding
- 1 teaspoon almond extract
- 2 packets Splenda
- 1½ cups fresh raspberries
Slice each sponge cake into 4 small slices.
Follow package directions for pudding mix. Add almond extract to pudding, while mixing.
Add Splenda to fresh raspberries; mix gently until Splenda has dissolved.
Assemble trifle: Arrange ½ of cake slices in circle in bottom of small glass bowl or dish. (You can also use individual glass goblets and follow same procedure.) Place ½ of raspberries over top of cakes. Spread ½ of pudding over fruit, leaving ½″ border all around. Repeat layer of cake, raspberries, and pudding.
Wrap bowl in plastic wrap; refrigerate for at least 6 hours.
PER SERVING: Calories: 211 | Protein: 7g | Carbohydrates: 34g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 62mg Sodium: 464mg | Fiber: 4g | PCF Ratio: 15-64-21 | Exchange Approx.: ½ Milk, ½ Starch, ½ Fruit, 1 Fat
If desired, top each serving with tablespoon of Mock Whipped Cream or Raspberry Sauce. Either will add calories to the dessert, so plan accordingly. One tablespoon Mock Whipped Cream adds 24 calories and 1 tablespoon Raspberry Sauce adds 38 extra calories.