Serving Size About 3/4 cup
|Amount Per Serving|
|Monounsaturated fat||2 g|
|Saturated fat||1 g|
|Total fat||7 g|
|Dietary fiber||3 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g||80g|
|Saturated Fat||Less than||20g||25g|
|Cholesterol||Less than||300mg||300 mg|
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Trifle is a layered dessert made with sponge cake, sherry, pudding, fruit or jam, and whipped cream.
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.