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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This is based on a recipe from a Jell-O cookbook. I've tweaked it to make it lower in fat and sugar. It can be made one day and served the next. Ingredients:
85 g sugar-free jello (cherry, raspberry, cranberry or strawberry flavour) |
1 angel food cake, cut into one inch cubes |
298 ml mandarin orange segments, drained (optional) |
106 g sugar-free vanilla pudding mix |
1 1/2 cups nonfat milk |
1000 g frozen fat free non-dairy topping, thawed |
Directions:
1. Place cake cubes in bottom of a glass trifle dish or punch bowl.
2. Prepare jelly powder according to package directions, place in the refrigerator until cool but not set, then pour over cake cubes and toss until the cake cubes absorb the liquid.
3. In a large bowl, prepare the instant pudding using 1 1/2 cups of milk. Fold in half of the whipped topping and all of the orange segments. Spread over cake cubes. Cover and refrigerate ntil ready to serve.
4. Just before serving, top with remaining whipped topping. Garnish as desired with pieces of fresh fruit, sprigs of mint, shaved chocolate, etc.
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