Post by JJ Judkins on Oct 2, 2007 3:40:49 GMT -6
Dessert: Strawberry-Lemon Trifle
Strawberry-Lemon Trifle (Diabetic)
4 ounces fat free cream cheese, softened
1 cup nonfat lemon yogurt
2 cups skim milk
1 package (3.4 ounce) sugar free lemon pudding mix
2 teaspoons grated lemon peel
2 1/2 cups sliced fresh strawberries, divided
1 tablespoon white grape juice or water
1 prepared Angel Food cake (10 inch)
In a mixing bowl, beat cream cheese and yogurt. Add the milk, pudding mix and lemon peel; beat til smooth. In blender, process 1/2 cup strawberries and grape juice til smooth.
Tear cake into 1 inch cubes; place a third in a trifle bowl or 3 quart serving bowl. Top with a third of the pudding mixture and half of the remaining strawberries.
Drizzle with half of the strawberry sauce. Repeat. Top with remaining cake and pudding mixture. Cover and refrigerate for at least 2 hours.
Yield 14 servings. Calories 180, Trace of fat.
Food exchanges per serving: 2 bread, 1/2 fruit
Strawberry-Lemon Trifle (Diabetic)
4 ounces fat free cream cheese, softened
1 cup nonfat lemon yogurt
2 cups skim milk
1 package (3.4 ounce) sugar free lemon pudding mix
2 teaspoons grated lemon peel
2 1/2 cups sliced fresh strawberries, divided
1 tablespoon white grape juice or water
1 prepared Angel Food cake (10 inch)
In a mixing bowl, beat cream cheese and yogurt. Add the milk, pudding mix and lemon peel; beat til smooth. In blender, process 1/2 cup strawberries and grape juice til smooth.
Tear cake into 1 inch cubes; place a third in a trifle bowl or 3 quart serving bowl. Top with a third of the pudding mixture and half of the remaining strawberries.
Drizzle with half of the strawberry sauce. Repeat. Top with remaining cake and pudding mixture. Cover and refrigerate for at least 2 hours.
Yield 14 servings. Calories 180, Trace of fat.
Food exchanges per serving: 2 bread, 1/2 fruit