Triple Fruit Trifle
Triple Fruit Trifle
from 365 Favorite Brand Name Diabetic Recipes
2 ripe pears, peeled, cored, and coarsely chopped
2 ripe bananas, thinly sliced
1 tablespoon lemon juice
2 cups fresh or frozen raspberries, thawed
1/4 cup reduced-calorie margarine
1 cup graham cracker crumbs
1 can (12 oz) evaporated skim milk, divided
1/3 cup sugar
1/4 cup cornstarch
1/3 cup cholesterol-free egg substitute
2 tablespoons nonfat sour cream
1 1/2 teaspoons vanilla
3 tablespoons all-fruit apricot preserves
Combine pears, bananas, lemon juice, and raspberries in large bowl; set aside.
Melt margarine in small saucepan over medium heat; stir in graham cracker crumbs until well blended. Remove saucepan from heat; set aside.
Blend 1/4 cup milk, sugar, and cornstarch in another small saucepan; whisk in remaining milk. Bring to a boil over medium heat, stirring constantly. Boil 1 minute or until mixture thickens, stirring constantly. Reduce heat to medium-low.
Blend 1/3 cup hot milk mixture and egg substitute in small bowl; add to milk mixture. Cook 2 minutes, stirring constantly. Remove saucepan from heat; let stand 10 minutes, stirring frequently. Stir in sour cream and vanilla; blend well.
Spoon half of milk mixture into trifle dish or medium straight-sided glass serving bowl. Layer half of fruit mixture and 1/2 cup graham cracker crumb mixture over milk mixture. Repeat layers, ending with graham cracker crumb mixture. Blend preserves and 1 teaspoon water until smooth; drizzle over trifle. Garnish with additional fruit, if desired.
Makes 12 servings
Calories: 181
Fat: 3g
Fiber: 2g
Points: 3
from 365 Favorite Brand Name Diabetic Recipes
2 ripe pears, peeled, cored, and coarsely chopped
2 ripe bananas, thinly sliced
1 tablespoon lemon juice
2 cups fresh or frozen raspberries, thawed
1/4 cup reduced-calorie margarine
1 cup graham cracker crumbs
1 can (12 oz) evaporated skim milk, divided
1/3 cup sugar
1/4 cup cornstarch
1/3 cup cholesterol-free egg substitute
2 tablespoons nonfat sour cream
1 1/2 teaspoons vanilla
3 tablespoons all-fruit apricot preserves
Combine pears, bananas, lemon juice, and raspberries in large bowl; set aside.
Melt margarine in small saucepan over medium heat; stir in graham cracker crumbs until well blended. Remove saucepan from heat; set aside.
Blend 1/4 cup milk, sugar, and cornstarch in another small saucepan; whisk in remaining milk. Bring to a boil over medium heat, stirring constantly. Boil 1 minute or until mixture thickens, stirring constantly. Reduce heat to medium-low.
Blend 1/3 cup hot milk mixture and egg substitute in small bowl; add to milk mixture. Cook 2 minutes, stirring constantly. Remove saucepan from heat; let stand 10 minutes, stirring frequently. Stir in sour cream and vanilla; blend well.
Spoon half of milk mixture into trifle dish or medium straight-sided glass serving bowl. Layer half of fruit mixture and 1/2 cup graham cracker crumb mixture over milk mixture. Repeat layers, ending with graham cracker crumb mixture. Blend preserves and 1 teaspoon water until smooth; drizzle over trifle. Garnish with additional fruit, if desired.
Makes 12 servings
Calories: 181
Fat: 3g
Fiber: 2g
Points: 3