By Mayo Clinic Staff

Dietitian’s tip:

Trifle typically consists of sponge cake, sherry, jam, custard and whipped cream. This lighter version uses fresh fruit, fat-free pudding and nondairy whipped topping.

Number of servings

Serves 20

Ingredients

  1. 1 package white or yellow cake mix
  2. 1/4 cup canola oil
  3. 3 egg whites
  4. 1/3 cup frozen orange juice concentrate unsweetened, undiluted
  5. 4 cups fresh raspberries
  6. 6 peaches, peeled and thinly sliced
  7. 2 packages fat-free, sugar-free instant vanilla pudding
  8. 4 cups fat-free milk
  9. 1 1/4 cup light nondairy whipped topping
  10. 1/4 cup slivered almonds, toasted

Directions

Heat the oven to 350 F or to the temperature specified on the cake mix directions. Lightly coat a 17-by-11-inch baking pan with cooking spray.

In a large bowl, using an electric mixer on low speed, beat together the cake mix, oil and egg whites until well blended.

Pour the cake batter into the baking pan. Place in the oven and bake according to package directions.

Remove the cake from the oven and sprinkle the concentrated orange juice over the warm cake. Cool completely.

Cut cake into 1-inch squares and place in serving bowls, about 9 squares per bowl. Add raspberries and sliced peaches.

In a separate bowl, whisk together the vanilla pudding and milk. Pour the pudding over the fruit and cake. Place the serving bowls in the refrigerator and chill for several hours. Don’t stir or mix.

To serve, top each trifle with 1 tablespoon whipped topping and garnish with almonds. Serve immediately.

Nutritional analysis per serving

Serving size: About 3/4 cup

  • Calories 227
  • Total fat 7 g
  • Saturated fat 1 g
  • Trans fat Trace
  • Monounsaturated fat 2 g
  • Cholesterol 2 mg
  • Sodium 300 mg
  • Total carbohydrate 37 g
  • Dietary fiber 3 g
  • Total sugars 21 g
  • Added sugars 18 g
  • Protein 4 g