Low Fat Chocolate Raspberry Trifle Recipes

STRAWBERRY RASPBERRY TRIFLE

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). , Place a third of the cake cubes in a trifle bowl or 3-1/2-qt. glass serving bowl. Top with a third of the pudding, 1 cup sliced strawberries, 1-1/2 cups raspberries and a third of the whipped topping. Layer with a third of the cake and pudding, 1 cup strawberries and a third of the whipped topping. , Top with remaining cake, pudding, strawberries, raspberries and whipped topping. Garnish with quartered strawberries. Serve immediately or cover and chill until serving.

LOW-FAT CHOCOLATE RASPBERRY TRIFLE

Steps:

• Make pudding according to package directions, using skim milk, and set aside.
• Set aside a teaspoon of pudding and a couple of raspberries to be used later as garnish.
• Cut or tear angel food cake into 2 inch chunks.
• Line trifle bowl with 1/3 of the angel food cake, then 1/3 of the pudding.
• Top with 1/3 of remaining raspberries.
• Spoon 1/3 of whipped topping onto raspberries and cake.
• Repeat layers two more times.
• Grate semisweet chocolate into tiny shavings and sprinkle on top of final whipped topping layer.
• Garnish with dollop of pudding and reserved raspberries.
• Refrigerate 4 hours for best flavor.

CHOCOLATE RASPBERRY TRIFLE

Steps:

• For the cake layers: Preheat the oven to 350 degrees and set rack at middle level. Butter a 9 or 10-inch round cake pan and line the bottom with a disk of parchment or waxed paper. Whisk yolks with half the sugar and vanilla until thick and light. In a clean, dry bowl, whisk whites with salt and continue whisking until they are white and opaque. Whip in remaining sugar in a stream. Continue whipping whites until they hold a firm peak. Fold yolks into whites then sift over and fold in flour and starch. Scrape batter into prepared pan and smooth top. Bake about 30 minutes, until well risen and deep in golden color. Unmold to a rack to cool.
• For the custard cream: Bring milk to a boil with half the sugar in a heavy, non-reactive pan. Whisk yolks with remaining sugar and sift over and whisk in flour. When milk boils, whisk a third into the yolk mixture. Return the remaining milk to a boil and whisk in yolk mixture, continuing to whisk until the mixture thickens and comes to a boil. Whisk constantly 30 seconds. Remove from heat and whisk in vanilla. Scrape half the cream to a bowl and cover with plastic wrap, refrigerate to cool. Whisk chocolate into remaining cream and scrape into a bowl, cover and cool.
• For syrup: In a small saucepan, bring water and sugar to a boil. Cool and stir in rum.
• For whipped cream: Combine all ingredients and whip to a soft peak.
• To assemble: Cut cake into thin, vertical slices. Place a layer of slices in the bottom of a glass serving bowl and moisten with syrup. Spread with half the vanilla cream and scatter with half the raspberries. Continue alternating layers to make 2 layers each, vanilla/raspberry, chocolate and whipped creams, ending with whipped cream. Sprinkle lightly with chocolate shavings and a few raspberries.

LOW-CAL, LOW-FAT EASY CHOCOLATE TRIFLE

Steps:

• Prepare brownie mix according to package directions (I substitute half unsweetened applesauce for any vegetable oil).
• Allow brownies to cool and cut into 1-inch squares.
• In a large bowl, combine pudding mix, water and condensed milk. Mix until smooth. Fold in 8-oz container of Cool Whip.
• In a glass serving dish, layer 1/2 brownies, 1/2 pudding mix and 1/2 of the 12-oz container of Cool Whip. Repeat layering.
• Garnish with chocolate bar shavings. Refrigerate at least 2 hours before serving.
• Can also be served in individual dessert or wine glasses.

CHOCOLATE RASPBERRY TRIFLE

Steps:

• Have ready a 3-qt. trifle bowl or clear glass serving bowl, about 8 inches in diameter, preferable straight-sided.
• Mix rum and coffee in a clear 1-cup measure. Combine pudding and sour cream in a medium bowl. In a large bowl, beat cream and confectioners sugar with mixer on high speed until stiff, billowy peaks form when beaters are lifted.
• Arrange half the cake slices in bottom of trifle bowl; drizzle with 1/2 the rum mixture. Spread with 1/2 the pudding mixture; sprinkle with 1/3 the chocolate shavings. Top with 1/2 the raspberries, then 1/2 the whipped cream. Repeat layers, reserving remaining shavings for garnish. Cover bowl with plastic wrap. Refrigerate for at least 8 hours or up to one day.
• To serve: Sprinkle with remaining chocolate shavings; place remaining raspberries on top to garnish.

RASPBERRY CHOCOLATE TRIFLE

Steps:

• Mix milk and pudding according to package directions; chill. Cut cake into 1-in. cubes; place half in a 2-qt. glass bowl. In a small bowl, gently stir together raspberries and preserves; spoon half over cake. , Pour half of the pudding over raspberries. Cover with remaining cake cubes. Layer with remaining berries and pudding. Chill until ready to serve. Garnish with whipped topping and raspberries if desired.

CHOCOLATE RASPBERRY TRIFLE

Steps:

• Pour milk into large bowl and add pudding mix.
• Beat with whisk for 2 minutes or until well-blended.
• Gently stir in 1 C whipped topping.
• In trifle bowl (or 2-qt serving bowl), place brownie cubes in a layer to cover bottom of bowl.
• Top with half the pudding mixture.
• Top with half the raspberries.
• Top with half the remaining whipped topping.
• Repeat the layers.
• Refrigerate for at least 1 hour or until serving.
• Store leftovers in refrigerator.