Low Cal Fruit Triffle Recipes

SKINNY STRAWBERRY-PEACH TRIFLE

Steps:

• In large bowl, make pudding mix as directed on box for pudding using 2 cups milk. Refrigerate 15 minutes. Gently stir in whipped topping until blended.
• Meanwhile, in small bowl, mix preserves and amaretto until blended.
• In 3- to 4-quart trifle bowl or clear glass bowl, arrange half of the cake cubes. Top with half of the strawberries and peaches. Drizzle with half of the preserves mixture. Spoon and spread half of pudding mixture over fruit. Repeat layers, ending with pudding. Sprinkle almonds over top. Serve immediately or cover and refrigerate no longer than 8 hours.

OUTRAGEOUS LEMON BERRY TRIFLE

Steps:

• Stir 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. Cover and refrigerate until set, about 1 hour.
• Beat remaining 2 cups whipping cream in a bowl until foamy. Gradually add confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks.
• Layer half the angel food cake in a trifle bowl. Top with half the lemon pudding mixture, half the strawberries and half the blueberries. Spread half the whipped cream over the berries. Repeat the layers. Cover and refrigerate until ready to serve.

ANGEL BERRY TRIFLE

Steps:

• Whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes more. Meanwhile, beat yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping., Place one-third of cake cubes in a 4-qt. trifle bowl. Top with one-third of pudding mixture, one-third of berries and half of remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. Serve immediately or refrigerate.

LOW CAL FRUIT TRIFFLE

Steps:

• Layer the end of a triffle bowl with some sponge fingers.
• Add the jelly over the top saving half for later.
• Leave to set in the freezer for approx 20-30mins.
• Take out and layer with fruit.
• Layer with the rest of the sponge fingers.
• Add the remaining jelly.
• Put back into the freezer for a further 20-30mins.
• Top with more fruit.
• Add the custard.
• Leave in the fridge for best results.
• NOTE: You can use as much fruit as you like or whichever fruit you like! This is one I liked the best.

LOW CALORIE LOW SUGAR TRIFLE

Steps:

• Layer cake slices on bottom of large bowl. Sprinkle over Orange Juice.
• Make up jelly, cool but do not allow to set.
• Layer Satsumas and Bananas over cake and then pour over the jelly and let it set.
• Spoon custard over the jelly.
• Mix the fromage frais and the creme fraice and spoon this over the top of the custard.
• Decorate Trifle with the fruit. Refrigerate until ready to serve.