Strawberry Lemon Trifle

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Strawberry Lemon Trifle

 

Ingredients

 

 

 

1 ½ boxes (7 ounces each) chocolate fructose-sweetened cookies, such as

Fifty 50 Brownie fudge cookies, about 36 cookies divided 1 pint strawberries

2 packages (1 ounce each) fat free, sugar free instant vanilla pudding mix

1 quart skim milk

1 ½ teaspoon grated lemon zest

½ cup fat free nondairy whipped topping, thawed optional

Method

 

Set aside 8 cookies; cut 12 in half crosswise. Coarsely chop remaining cookies

and set aside. Set aside 1 strawberry with hull on. Remove hulls from remaining

strawberries; slice into thirds and set aside. Prepare

pudding according to package directions using skim milk, stir in zest and

nutmeg. Refrigerate 5 minutes. Sprinkle ½ cup chopped cookies over bottom of

6-cup trifle dish; spread 1 ½ cups pudding over cookies. Press cut sides

of some cookies halves and reserved strawberry slices and against sides of bowl

and around edge of pudding; sprinkle ½ cup chopped cookies over pudding.

 

 

Repeat layering and pressing with more pudding, cookie halves, strawberries and

chopped cookies. Top with remaining pudding. Halve reserved cookies; arrange

over top of trifle. If desired, transfer topping to pastry bag

fitted with star tip; pipe or mound topping over cookies.

 

Top with reserved strawberry.

 

Yields: 10 servings

 

Per serving: 215 calories; 5 grams protein; 8 grams fat; 25 mg. Chol.;

30 grams carbs.; 380 mg. Sodium; 1 gram fiber

 

 

 

 

 

 

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