Low-Fat Patriotic Trifle Recipe

Below is a recipe that I've enjoyed time and time again. Its colors make it the perfect low-fat dessert for Independence Day, but its flavors make it delicious all summer long! I originally found this recipe in a Taste of Home magazine. Taste of Home Magazine also offers recipes and baking advice online at www.tasteofhome.com .

Ingredients:

• 1 package (3 ounces) berry blue gelatin
• 1 package (3 ounces) strawberry gelatin
• 2 cups boiling water
• 1 cup cold water
• 2 cups cold milk
• 2 packages (3.4 ounces each) instant vanilla pudding mix
• 1 carton (8 ounces) frozen whipped topping, thawed, divided
• 1 pint fresh blueberries
• 1 quart fresh strawberries, quartered
• 1 prepared angel food cake (8 inches), cut into 1-inch cubes

Directions:In two small bowls, combine each gelatin flavor with 1 cup boiling water. Stir 1/2 cup cold water into each. Pour each into an ungreased 9-in. square pan. Refrigerate for 1 hour or until set.
In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 2 cups whipped topping.
Set aside 1/4 cup blueberries and 1/2 cup strawberries for garnish. Cut the gelatin into 1-in. cubes. In a 3-qt. trifle bowl or serving dish, layer the strawberry gelatin, half of the cake cubes, the remaining blueberries and half of the pudding mixture.
Top with blue gelatin and remaining cake cubes, strawberries and pudding mixture. Garnish with reserved berries and remaining whipped topping. Serve immediately. Yield: 16-20 servings.

Nutrition Facts One serving:
3/4 cup
Calories:
189
Fat:
3 g
Saturated Fat:
2 g
Cholesterol:
3 mg
Sodium:
338 mg
Carbohydrate:
37 g
Fiber:
1 g
Protein:
3 g

Sources: Taste of Home Magazine www.tasteofhome.com