New England Fruit Trifle

Name: New England Fruit Trifle
Ingredients: 1 standard package white or yellow cake mix; 60 ml (1/4 cup) canola oil; 3 egg whites; 80 ml (1/3 cup) unsweetened frozen orange juice concentrate, undiluted; 500 g (4 cups) fresh raspberries; 6 peaches, peeled and thinly sliced; 2 packages fat-free, sugar-free instant vanilla pudding mix; 960 ml (4 cups) fat-free milk; 300 ml (1 1/4 cups) light nondairy whipped topping; 30 g (1/4 cup) slivered almonds, toasted; Cooking spray

This party-size trifle layers cubes of cake with raspberries, peaches and sugar-free vanilla pudding, then finishes with light whipped topping and toasted almonds. Orange juice concentrate is brushed over the warm cake, giving the base brightness before the chilled layers settle together.

Serves: 20
Prep: 25 min*
Cook: per cake mix + several hr chill
Serving size: about 180 ml (3/4 cup)

Ingredients

1 standard package white or yellow cake mix
60 ml (1/4 cup) canola oil
3 egg whites
80 ml (1/3 cup) unsweetened frozen orange juice concentrate, undiluted
500 g (4 cups) fresh raspberries
6 peaches, peeled and thinly sliced
2 packages fat-free, sugar-free instant vanilla pudding mix
960 ml (4 cups) fat-free milk
300 ml (1 1/4 cups) light nondairy whipped topping
30 g (1/4 cup) slivered almonds, toasted
Cooking spray

Method

Heat the oven according to the cake-mix directions, about 180 C (350 F) for many mixes, and lightly coat a large 43 x 28 cm (17 x 11 in) baking pan.
Beat the cake mix with the canola oil and egg whites until combined, then bake according to the package instructions.
While the cake is still warm, sprinkle the orange juice concentrate over it. Cool completely, then cut into roughly 2.5 cm (1 in) cubes.
Divide cake cubes among serving bowls and add raspberries and sliced peaches.
Whisk the pudding mix with the fat-free milk and pour it over the fruit and cake. Chill for several hours without stirring.
Just before serving, add about 1 tbsp light whipped topping to each portion and finish with toasted almonds.

Cook’s tip

Chill the assembled trifle long enough for the pudding to set around the fruit and cake, but add the final whipped topping and almonds only at serving time.

Variation

For smaller gatherings, halve every ingredient and build the trifle in a single clear bowl instead of individual portions.

Nutrition per serving

Values reproduced from the supplied recipe document.

Energy: 227 kcal
Protein: 4 g
Carbohydrate: 37 g
of which sugars: 21 g
Fat: 7 g
of which saturates: 1 g
Fiber: 3 g
Sodium: 300 mg

A larger-format dessert: 227 kcal per 3/4-cup serving. Mayo Clinic lists it for DASH and diabetes meal plans.