Cranberry Orange Trifle...LF + Exc

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Filus59602

Senior Cook
Joined
Jun 16, 2002
Messages
256
Location
Montana, USA
Cranberry Orange Trifle

Prep Time: 25 min
Total Time: 4 hr 25 min
Serves: 16

2 cups boiling water
1 pkg. (8-serving size) JELL-O Brand Cranberry Flavor Sugar Free Low Calorie gelatin
1 cup cold water
2 cups cold fat free milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Reduced Calorie Instant Pudding & Pie Filling
1/2 tsp. ground cinnamon
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
1 pkg. (13.6 oz.) fat free pound cake, cut into 1/2-inch cubes
1 can (11 oz.) mandarin orange segments, drained

STIR boiling water into gelatin in medium bowl 2 minutes until completely dissolved. Stir in cold water. Pour into 13x9-inch pan. Refrigerate 3 hours or until firm. Cut into 1/2-inch cubes.

POUR milk into large bowl. Add pudding mixes and cinnamon. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes or until thickened. Gently stir in 2 cups of the whipped topping until smooth.

RESERVE 1 cup of the gelatin cubes; set aside. Layer 1/2 of the remaining gelatin cubes, cake cubes, oranges and pudding mixture in 3-quart serving bowl. Repeat layers once. Top with reserved gelatin cubes.

REFRIGERATE 1 hour or until ready to serve. Garnish with remaining whipped topping. Store leftover dessert in refrigerator.

Tips From the Kraft Kitchens:
Great Substitute: Substitute 2 pkg. (4-serving size each) JELL-O Brand Sugar Free Cranberry Flavor Low Calorie Gelatin for 1 pkg. (8-serving size) gelatin.

Nutritional Bonus:
This low fat colorful layered dessert has 2 grams of fat per serving to help you keep an eye on eating right.

Diet Exchange: 1-1/2 Carbohydrate

Nutrition (per serving)
Calories 130
Total fat 2 g
Saturated fat 2 g
Cholesterol 0 mg
Sodium 300 mg
Carbohydrate 26 g
Dietary fiber 1 g
Sugars 14 g
Protein 3 g
 

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