Post by chief_cook2 on Mar 20, 2003 20:24:23 GMT -6
Ingredients
1 8 oz. carton vanilla low fat yogurt
1 3.4-oz. pkg. banana instant pudding mix
2 cups skim milk
1/3 cups strawberry jam
1 tablespoons dry sherry
8 ounces angel food cake, cut into 3/4 inch cubes and divided
1 cup strawberries, sliced
1 cup bananas, sliced
Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2 inch thickness. Cover
with additional paper towels; let stand 5 minutes. Scrape yogurt into a bowl, using a rubber
spatula. Combine pudding mix and milk, stirring with a wire whisk until blended. Stir drained
yogurt into pudding mixture; set aside. Combine jam and sherry, stirring with a wire whisk until
blended; set aside. Arrange half of cake cubes in a 2 quart trifle bowl. Spread half of pudding
mixture over cake cubes. Drizzle jam mixture evenly over pudding. Mix together sliced strawberries
and bananas. Arrange 1 cup of fruit mixture over jam mixture.
Repeat layering procedure with remaining cake, pudding and fruit.
Yield: 8 servings