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Mango-Raspberry Trifle

Mango-Raspberry Trifle

Nutrition Facts
  • cal. (kcal) 325
  • Makes: 12 servings
  • Prep: 20 mins
  • Cook: 6 mins
  • Cool: 30 mins
  • Chill: overnight
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Ingredients

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  • 2 2 3/4 - ounce packages vanilla pudding and pie filling (not instant)
  • 4 cups 2% milk
  • 1 6 - ounce containers low-fat mango Greek yogurt
  • 6 cups angel food cake cubes (from 10 oz cake)
  • 4 ripe mangoes, peeled and cut into 1/2-inch dice
  • 2 6 - ounce containers raspberries
  • 1 cup heavy cream
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla extract
  • 1/3 cup toasted sliced almonds

Directions

  1. Cook pudding with milk according to package directions, 4 to 6 minutes. Cool 30 minutes in refrigerator; stir in yogurt.
  2. In a 14- to 16-cup footed glass trifle dish, layer 2 cups of the cake cubes, one-third of the pudding mixture, one-third of the mangoes and one-third of the raspberries. Repeat layering twice. Cover and refrigerate overnight.
  3. Whip cream, sugar and vanilla until medium-soft peaks form. Swirl over top of trifle. Top with almonds.

Nutrition Information for Mango-Raspberry Trifle

Servings Per Recipe: 12
PER SERVING: 325 cal., 12 g total fat (6 g sat. fat), 35 mg chol., 342 mg sodium, 50 g carb. (4 g fiber), 7 g pro.