Originally published on Dec 18, 2013
Cookbook author Holly Clegg and Clinical Nutrition Manager Kristen Gradney, RD, LDN, show just what you need to make this easy-to-prepare dessert for a group. It’s especially great if you’re looking for a treat at the end of the week or if you’re following a [glossary]low-fat diet[/glossary].
Red Velvet Berry Trifle
From Holly Clegg’s Eating Well to Fight Arthritis: 200 Easy Recipes and Practical Tips to Help Reduce Inflammation and Ease Symptoms
Makes 25 servingsIngredients
1 (18.25-ounce) box Red Velvet cake mix
1/4 cup canola oil
1 1/3 cups water
3 ounces reduced-fat cream cheese
3 cups skim milk, divided
2 (4-serving) boxes instant white chocolate or cheesecake pudding and pie filling
1/4 cup orange juice
3 cups sliced strawberries, raspberries, blueberries or combination
1 (8-ounce) container frozen nonfat whipped topping, thawed
- Preheat oven 350°F. Coat two (9-inch) round cake pans with nonstick cooking spray.
- In mixing bowl, combine cake mix, oil, eggs, and water, blending until well mixed. Pour batter into prepared pans and bake 20 minutes or until toothpick inserted comes out clean.
- Meanwhile, in bowl mix together cream cheese and a little milk to blend. Add remaining milk and both boxes of pudding, mixing and following directions on box.
- In trifle bowl or large glass bowl, layer cake, drizzle with 2 tablespoons orange juice, half the pudding, berries, and whipped topping. Repeat layers ending with whipped topping.
Nutritional information per serving:
Calories 182, Calories from Fat 28%, Fat 6g, Saturated Fat 2g, Cholesterol 18mg, Sodium 275mg, Carbohydrates 30g, Dietary Fiber 1g, Total Sugars 19g, Protein 3g, Dietary Exchanges: 2 other carbohydrate, 1 fat
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