Low carb Berry trifle

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 168.3
  • Total Fat: 7.2 g
  • Cholesterol: 12.0 mg
  • Sodium: 319.8 mg
  • Total Carbs: 22.9 g
  • Dietary Fiber: 3.7 g
  • Protein: 6.1 g

View full nutritional breakdown of Low carb Berry trifle calories by ingredient



Number of Servings: 12

Ingredients

    Sugar-Free Angel Food Cake (Whole cake), 8 oz (remove)
    *Jello sugar free fat free instant vanilla pudding mix (not prepared), 32 gram(s) (remove)
    *Oakhurst Fat Free Skim Milk, 2 cup (remove)
    Kiwi Fruit, 2 fruit without skin, medium (remove)
    Blueberries, fresh, 1 cup (remove)
    Strawberries, fresh, 18 medium (1-1/4" dia) (remove)
    Almonds, .5 cup, slivered (remove)
    **A Taste of Thai - LIte Coconut Milk - WHOLE can (398 ml
    *orange extract, 1 tsp (remove)
    Low fat cream cheese, 1 cup (remove)

Tips

**To make whipped cream from coconut milk

One 15-ounce can full-fat coconut milk
1 tablespoon sugar or more to taste (optional)
1 teaspoon vanilla or more to taste (optional)

Equipment
Large bowl
Hand beaters or a stand mixer

Instructions
1. Place the can of coconut milk in the refrigerator and leave it there until well-chilled; I left mine in overnight.

2. Open the can of coconut milk. There will be a firm, waxy layer on top.

3. Scoop out this firm layer coconut cream that has solidified at the top of the can.

4. Stop as soon as you reach the water at the bottom of the can; don't include anything but the solid cream. (You can use the water in smoothies, or just drink it straight.)

5. Place this cream in the bowl of a stand mixer, or a large bowl.

6. Turn your mixer or hand beaters to high speed, and whip the coconut cream for 3 to 5 minutes.

7. Whip until it becomes fluffy and light, with soft peaks. Mix in sugar or vanilla, if using.

8. Serve with fresh fruit, pie, or cobbler.


Directions

Mix pudding mix with milk, orange extract and cream cheese. Slice and cube cake. Add 1/3 of the pudding-cream mixture to the bottom of a trifle bowl or large serving dish. Top with 1/2 cake cubes, and 1 cup of fresh berries. Cover with 1/3 of the pudding, Slice 1-1/2 kiwi fruit. Stick them to the sides of the trifle bowl. Add another layer of cake, berries and pudding mixutre. Add sliced strawberries to the sides of the bowl too. Top trifle with whipped coconut milk, cover and refrigerate for several hours or overnight. Just before serving, top off cream if needed, and garnish with fresh berries and remaining kiwi. Garnish with toasted nuts if desired.

To make whipped cream from coconut milk



Serving Size: Makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user TRAINLADY1107.