Video: Red Velvet Berry Trifle
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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