Post by April B. on Feb 18, 2003 10:21:39 GMT -6
Strawberry Lemon Trifle (Sugar Free)
Ingredients
1 ½ boxes (7 ounces each) chocolate fructose-sweetened cookies, such as
Fifty 50 Brownie fudge
cookies, about 36 cookies divided
1 pint strawberries
2 packages (1 ounce each) fat free, sugar free instant vanilla pudding
mix
1 quart skim milk
1 ½ teaspoon grated lemon zest
½ cup fat free nondairy whipped topping, thawed optional
Method
Set aside 8 cookies; cut 12 in half crosswise. Coarsely chop remaining
cookies and set aside. Set
aside 1 strawberry with hull on. Remove hulls from remaining
strawberries; slice into thirds and set
aside. Prepare pudding according to package directions using skim milk,
stir in zest and nutmeg.
Refrigerate 5 minutes. Sprinkle ½ cup chopped cookies over bottom of
6-cup trifle dish; spread 1 ½<br>cups pudding over cookies. Press cut sides of some cookies halves and
reserved strawberry slices and
against sides of bowl and around edge of pudding; sprinkle ½ cup<br>chopped cookies over pudding. Repeat
layering and pressing with more pudding, cookie halves, strawberries
and chopped cookies. Top with
remaining pudding. Halve reserved cookies; arrange over top of trifle.
If desired, transfer topping
to pastry bag fitted with star tip; pipe or mound topping over cookies.
Top with reserved strawberry.
Yields: 10 servings
Per serving: 215 calories; 5 grams protein; 8 grams fat; 25 mg. Chol.;
30 grams carbs.; 380 mg.
Sodium; 1 gram fiber
Ingredients
1 ½ boxes (7 ounces each) chocolate fructose-sweetened cookies, such as
Fifty 50 Brownie fudge
cookies, about 36 cookies divided
1 pint strawberries
2 packages (1 ounce each) fat free, sugar free instant vanilla pudding
mix
1 quart skim milk
1 ½ teaspoon grated lemon zest
½ cup fat free nondairy whipped topping, thawed optional
Method
Set aside 8 cookies; cut 12 in half crosswise. Coarsely chop remaining
cookies and set aside. Set
aside 1 strawberry with hull on. Remove hulls from remaining
strawberries; slice into thirds and set
aside. Prepare pudding according to package directions using skim milk,
stir in zest and nutmeg.
Refrigerate 5 minutes. Sprinkle ½ cup chopped cookies over bottom of
6-cup trifle dish; spread 1 ½<br>cups pudding over cookies. Press cut sides of some cookies halves and
reserved strawberry slices and
against sides of bowl and around edge of pudding; sprinkle ½ cup<br>chopped cookies over pudding. Repeat
layering and pressing with more pudding, cookie halves, strawberries
and chopped cookies. Top with
remaining pudding. Halve reserved cookies; arrange over top of trifle.
If desired, transfer topping
to pastry bag fitted with star tip; pipe or mound topping over cookies.
Top with reserved strawberry.
Yields: 10 servings
Per serving: 215 calories; 5 grams protein; 8 grams fat; 25 mg. Chol.;
30 grams carbs.; 380 mg.
Sodium; 1 gram fiber
