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Ingredientes
- 2 c. Skim Lowfat milk
- 1 pkt Instant Vanilla Pudding/Pie Filling (4 Serving)
- 1/2 c. No-Sugar-Added Apple Juice
- 2 ounce No-Sugar-Added Peach Preserves
- 6 x Fresh Kiwifruit Peeled
- 32 ounce Sugar-Free Peach Halves Liquid removed
- 30 ounce Light Poundcakes Frzn Fresh Mint For Garnish Optional
Direcciones
- Using an electric mixer set on low, blend lowfat milk and pudding together for 2 min. Set aside.
- In a separate bowl, whisk together apple juice and peach preserves till blended. Set aside. Slice kiwi into 1/4-inch-thick circles. Set aside.
- Cut peach halves into 4 or possibly 5 slices each and set aside.
- While the poundcake is still frzn, use a sharp knife to cut it into 4 horizontal layers. Place 2 slices side by side in the bottom of a 9-inch springform cake pan. Cut pcs from a third slice to fill in the gaps, making a round layer of poundcake. Press pcs together with fingertips.
- Use a pastry brush or possibly spatula to glaze poundcake with some of the peach preserve mix.
- Pour half the vanilla pudding on top of the glazed poundcake layer and spread proportionately. On top of the pudding, place another layer of poundcake
- (done the same way as the first) and glaze with peach preserve mix.
- Arrange a layer of kiwi and peach slices on top of this second poundcake layer. Overlap kiwi fruit on outside edge of layer. Fill in the middle layer with peach slices, then glaze the fruit with peach preserve mix.
- Repeat another layer of poundcake and glaze and then pour remaining vanilla pudding on top. Spread proportionately.
- Finish with another layer of poundcake. Glaze layer with peach preserve mix and arrange fruit on top. Glaze fruit with remaining peach preserve mix and place in the refrigerator for at least an hour to set.
- Remove trifle from refrigerator and carefully remove springform. Serve on dessert plates garnished with fresh mint.
- NOTES : This dessert can be made and refrigerated for up to 2 days before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 205g | |
| Recipe makes 10 servings | |
| Calories 122 | |
| Calories from Fat 5 | 4% |
| Total Fat 0.58g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 165mg | 7% |
| Potassium 402mg | 11% |
| Total Carbs 28.22g | 8% |
| Dietary Fiber 2.7g | 9% |
| Sugars 24.41g | 16% |
| Protein 2.99g | 5% |
