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Recipe: New England trifle

Recipe: New England trifle

This trifle recipe uses a white or yellow cake and has lighter accompaniments, including vanilla pudding, fresh fruit and reduced-fat whipped topping.

Trifle is typically made with sponge cake that has been soaked in sherry and topped with jam or custard and whipped topping. This version uses a white or yellow cake and has lighter accompaniments, including vanilla pudding, fresh fruit and reduced-fat whipped topping.


Directions

Preheat the oven to 350 F or to the temperature specified on the cake mix directions. Lightly coat a 17-by-11-inch baking sheet with cooking spray.

In a large bowl, using an electric mixer on low speed, beat together the cake mix, oil and egg whites until well-blended.

Pour the cake batter into the baking pan. Place in the oven and bake according to package directions.

Remove the cake from the oven and sprinkle the liqueur over the warm cake. Cool completely.

Cut cake into 1-inch squares and place in serving bowls, about 9 squares per bowl. Add raspberries and sliced peaches.

In a separate bowl, whisk together the vanilla pudding and milk. Pour the pudding over the fruit and cake. Place the serving bowls in the refrigerator and chill for several hours. Don''t stir or mix.

To serve, top each trifle with 1 tablespoon whipped topping and garnish with almonds. Serve immediately.


Ingredients
  • 1 package white or yellow cake mix
  • 1/4 cup canola oil
  • 3 egg whites
  • 1/2 cup kirsch, sherry or Grand Marnier
  • 4 cups fresh raspberries
  • 6 peaches, peeled and thinly sliced
  • 2 packages fat-free, sugar-free instant vanilla pudding
  • 4 cups fat-free milk
  • 1 1/4 cup light nondairy whipped topping
  • 1/4 cup slivered almonds, toasted

Exchange Data
Dash
Dairy 
Fats
Fruits
Grains
Meat 
Nuts_Seeds_Drybeans 
Sweets1/2 
Vegetables 
Diabetes
Fats
Freefoods 
Fruits
Meat 
Milk 
NonStarchyVegetables 
Starches 
Sweets1/2 
HWP
Carbs
Fats
Protein Dairy 
Sweets1/2 
Vegetables 
NutrientAnalysis
Calcium 
Calories250 
Carbohydrate35 g 
Cholesterol23 mg 
Fiber3 g 
Monounsaturatedfat5 g 
Potassium 
Protein5 g 
Saturatedfat2 g 
ServingsizeAbout 3/4 cup 
Sodium289 mg 
TotalFat10 g 

2014-07-03

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