Eldon's Eggnog Trifle
- Number of Servings: 6
Ingredients
6 Walmart Sugar Free Dessert Shells (mini sponge cakes)3/4 cup (One-6 oz container) Vanilla Dannon Fit & Light Yogurt1/3 cup Carnation Nonfat Dry Milk Powder1/2 cup Splenda Granular1 (8-ounce) package Philadephia fat-free cream cheese3/4 cup Cool Whip Free1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix1 1/2 cup cold water1 teaspoon rum extract1/2 teaspoon ground nutmeg*6 maraschino cherries
Cut sponge cakes in half. Evenly arrange bottom halves in an 8-by-8-inch baking dish. Set aside. In a medium bowl, combine yogurt and dry milk powder. Gently stir in 1/4 cup Splenda and Cool Whip Free. Set aside. In a large bowl, stir cream cheese with a spoon until soft. Fold in 1/4 cup Splenda , pureed pumpkin, pumpkin pie spice, and 1 cup yogurt mixture. In a medium bowl, combine dry pudding mix, 1/4 teaspoon nutmeg, rum extract and cold water. Mix well using a wire whisk. Add pudding mixture to cream cheese mixture. Mix gently to combine. Spread half of cream cheese mixture over dessert shells. Repeat layers, spread remaining yogurt mixture over top. Evenly sprinkle remaining nutmug over top. Cover and refrigerate at least 2 hours. Cut into 6 servings. Garnish each slice with a maraschino cherry.
Number of Servings: 6
Number of Servings: 6
Recipe submitted by SparkPeople user MAGNOLIAHONEY.
Number of Servings: 6
Number of Servings: 6
Recipe submitted by SparkPeople user MAGNOLIAHONEY.
Nutritional Info Amount Per Serving
- Calories: 174.6
- Total Fat: 2.3 g
- Cholesterol: 42.3 mg
- Sodium: 638.3 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 4.2 g
- Protein: 12.0 g
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