2 c Skim or 1% milk
1 pk 3.4 oz instant French
-vanilla pudding mix 1 1/2 c Cubed frozen fat free
-golden pound cake 4 ts Sherry or fruit juice
1 c Fresh raspberries
8 tb Light cool whip
1. In a small bowl, combine milk and pudding; beat until well blended. Let
stand 5 minutes. 2. Meanwhile, divide cake cubes evenly among 4 8 oz dessert cups.
3. Divide half of raspberries evenly among dessert cups. Spoon pudding over
raspberries. Top with remaining berries. 4. Spoon 2 Tablespoons cool whip over each trifle cup. Refrigerate.
Source: Pillsbury Fast and Healthy Magazine, March/April 1993 Each serving contains: 3 breads, 2 1/2 fruits, 1/2 fat Per serving: 400 calories