- cal. (kcal) 325
- Makes: 12 servings
- Prep: 20 mins
- Cook: 6 mins
- Cool: 30 mins
- Chill: overnight
2 3/4 -
vanilla pudding and pie filling (not instant)
low-fat mango Greek yogurt
angel food cake cubes (from 10 oz cake)
ripe mangoes, peeled and cut into 1/2-inch dice
toasted sliced almonds
- Cook pudding with milk according to package directions, 4 to 6 minutes. Cool 30 minutes in refrigerator; stir in yogurt.
- 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.
- Whip cream, sugar and vanilla until medium-soft peaks form. Swirl over top of trifle. Top with almonds.
Nutrition Information for Mango-Raspberry TrifleServings 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.