Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Skim or 1% milk -golden pound cake
1 pk 3.4 oz instant French 4 ts Sherry or fruit juice
-vanilla pudding mix 1 c Fresh raspberries
1 1/2 c Cubed frozen fat free 8 tb Light cool whip

1. In a small bowl, combine milk and pudding; beat until well
blended. Let stand 5 minutes.

2. Meanwhile, divide cake cubes evenly among 4 8 oz dessert cups.

3. Divide half of raspberries evenly among dessert cups. Spoon
pudding over raspberries. Top with remaining berries.

4. Spoon 2 Tablespoons cool whip over each trifle cup. Refrigerate.

Source: Pillsbury Fast and Healthy Magazine, March/April 1993

Each serving contains: 3 breads, 2 1/2 fruits, 1/2 fat

Per serving: 400 calories

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