Cooking Index - Cooking Recipes & IdeasTropical Trifle Recipe - Cooking Index

Tropical Trifle

Courses: Dessert
Serves: 16 people

Recipe Ingredients

1/4 cup 23g / 0.8ozSliced unblanched almonds
1 tablespoon 15mlShredded unsweetened coconut
1   Reduced calorie vanilla pudding mix
  = (four 1/2-cup servings)
2 cups 474mlSkim milk
1 tablespoon 15mlGrated orange zest
2 cups 474mlFrozen light whipped topping
10 oz 284gAngel food cake - cut into 2" cubes
1 cup 237mlOrange juice
1   Unsweetened pineapple tidbits - (20 oz) - drained
1   Mandarin orange sections - (11 oz) - drained

Recipe Instructions

In a large nonstick skillet, toast the almonds, stirring constantly, 2 minutes. Add the coconut and toast, stirring constantly, until both are lightly browned, about 2 minutes longer. Transfer to a heatproof plate.

Prepare the pudding with the milk according to package directions; stir in the orange zest and 1 cup of the whipped topping.

Place one-third of the cake cubes in a 2- to 3-quart glass bowl; drizzle with one-third of the orange juice. Spread one-third of the pudding mixture over the cake and top with one-third each of the pineapple and orange. Repeat the layering twice more.

Spread the remaining 1 cup whipped topping over the top. Refrigerate, covered, at least 2 hours. Just before serving, sprinkle with the toasted almond and coconut mixture.

This recipe yields 16 servings.

Per Serving: 129 Calories, 2 g Total Fat, 1 g Saturated Fat, 1 mg Cholesterol, 231 mg Sodium, 25 g Total Carbohydrate, 1 g Dietary Fiber, 3 g Protein, 76 mg Calcium.

Serving Provides: 1 Fruit/Vegetable, 80 Bonus Calories.

Points Per Serving: 3.

Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers


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