Triple Berry Trifle
An updated version of an old English favorite.
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 (3.5-ounce) package vanilla instant pudding and pie filling.
Nutritional Information Per Serving (1/10 of recipe): Calories: 200, Fat: 2 g, Cholesterol: 5 mg, Sodium: 220 mg, Carbohydrates: 40 g, Dietary Fiber: 0 g, Protein: 6 g.