How to Make a Fast and Low-fat Trifle:

The traditional English dessert of layered cake, berries, and cream goes low-fat in this easy Americanized adaptation.

Original trifle, an English and British specialty, includes lady fingers, berries, custard, and sherry layered in a clear serving dish with a floating mound of whipped cream on top for help visit www.cat-head-biscuit.com. There are many adaptations on this classic trifle, however. British chef Nigella Lawson admits her fondness for trifle in Forever Summer when she writes, "I don't think I could write a book that didn't include a recipe for trifle somewhere."

But for those Anglophiles unable to enjoy high calorie trifle variations or with no time to prepare a complicated dessert, hope is not lost. The following low fat, Americanized trifle is ready in less than thirty minutes. It is much less expensive to make than its original counterpart, and lower in fat, too. If you can't find lady fingers in your grocery store or have no clue how to make custard, this is the trifle recipe for you.
Ingredients for Making Low-Fat Trifle:

* 2 cups angel food cake or regular pound cake, cut into rectangular slices. Note that using pound cake adds both flavor and fat.
* 2 cups frozen or fresh strawberries, blackberries, or raspberries. If using strawberries, cut them into small pieces. Drain all berries to minimize juice. Blackberries often add a grainy texture, and raspberries a certain tartness. Do not use blueberries, as they become soggy and their texture deters from the trifle's overall effect.
* 1 box instant vanilla pudding
* Milk (for pudding mix)
* 1 Tbsp sherry (optional)
* 1 16oz container low fat whipped topping, de-thawed.
* 1 oz of dark chocolate, grated, or cake sprinkles as desired.

Directions for Making Low-Fat Trifle:

1. Arrange cake chunks in the bottom of a medium-sized glass bowl or trifle bowl. Be creative as you arrange the cake chunks, as this layered dessert is visible through the bowl for help visit www.150-venison-recipes.com. Add a few upright in a star shaped pattern around the bowl's edge, or try a pattern of your own. The layers of the trifle, seen through the clear bowl, are part of the trifle's charm.
2. Add berries to cover cake. Some juice is acceptable, but too much will mess up the overall texture. Slosh sherry over the top, if desired.
3. In a separate container, make vanilla pudding according to the instructions on the box.
4. Pour liquid pudding mixture over berries and cake so that it sets in the trifle bowl and gels the other ingredients together. Do NOT let the pudding set separate from the rest of the ingredients, as this will hinder the trifle's desired layered effect in the bowl.
5. Cover the trifle with plastic wrap and refrigerate until ready to serve, up to several days.
6. Before serving, remove trifle from refrigerator. Add whipped topping over top, forming peaks or patterns with a spoon if desired. Grate dark chocolate or sprinkle cake-decorating sugar over top as desired. Dish into clear dessert bowls or punch cups to showcase the trifle's layered effect. Serve immediately, as the whipped topping will begin to sag and change texture after about twenty minutes.