Lela's Raspberry Triple Chocolate Threat Trifle
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
4 Chocolate Dessert Shells (mini sponge cakes)3/4 cup (One-6 oz container) Vanilla Dannon Fit & Light Yogurt 1/3 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 chocolate fudge pudding mix1 1/2 cups cold water4 tablespoons Sugar Free Red Raspberry Preserves1/2 teaspoon unsweetened cocoa2 Tablespoons mini chocolate chips
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 and 1 cup yogurt mixture. In a medium bowl, combine dry pudding mix and cold water. Mix well using a wire whisk. Add pudding mixture to cream cheese mixture. Mix gently to combine. Heat jam in microwave safe bowl in microwave till melted. Drizzle half tablespoon of jam over each dessert shell half. Spread half of cream cheese mixture over top. Repeat layers, spread remaining yogurt mixture over top. Evenly sprinkle top with cocoa. Evenly sprinkle chocolate chips over top. Cover and refrigerate at least 2 hours. Cut into 6 servings.servings.
Number of Servings: 6
Recipe submitted by SparkPeople user MAGNOLIAHONEY.
Number of Servings: 6
Recipe submitted by SparkPeople user MAGNOLIAHONEY.
Nutritional Info Amount Per Serving
- Calories: 217.3
- Total Fat: 4.5 g
- Cholesterol: 34.5 mg
- Sodium: 691.3 mg
- Total Carbs: 31.9 g
- Dietary Fiber: 1.4 g
- Protein: 12.5 g
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