An updated version of an old English favorite.
Triple
Berry Trifle
- 1 cup sour cream
1 3/4 cups milk
1 (0.9-ounce) package vanilla sugar-free instant pudding and
pie filling*
1 teaspoon grated lemon peel
1/2 (10-inch) angel food cake, torn into bite-size pieces
2 pints (4 cups) assorted fresh berries (strawberries, hulled
and sliced, blueberries and raspberries)
- Place sour cream in large
bowl; gradually stir in milk with wire whisk until smooth. Continue
stirring, gradually adding pudding and lemon peel, until well
mixed and thickened (1 to 2 minutes).
- Layer half of cake pieces,
1 1/2 cups berries and half of pudding mixture in 2-quart serving
bowl . Repeat layers. Arrange remaining berries on top. Cover;
refrigerate at least 2 hours.
Makes 10 servings.
*Substitute 1 (3 1/2-ounce)
package vanilla instant pudding and pie filling.
Nutrition Facts (1 serving):
Calories: 200, Fat: 2 g, Cholesterol: 5 mg, Sodium: 220 mg, Carbohydrates:
40 g, Dietary Fiber: 0 g, Protein: 6 g.
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