Low-Fat Chocolate Raspberry Trifle

1. 1

   Make pudding according to package directions, using skim milk, and set aside.

2. 2

   Set aside a teaspoon of pudding and a couple of raspberries to be used later as garnish.

3. 3

   Cut or tear angel food cake into 2 inch chunks.

4. 4

   Line trifle bowl with 1/3 of the angel food cake, then 1/3 of the pudding.

5. 5

   Top with 1/3 of remaining raspberries.

6. 6

   Spoon 1/3 of whipped topping onto raspberries and cake.

7. 7

   Repeat layers two more times.

8. 8

   Grate semisweet chocolate into tiny shavings and sprinkle on top of final whipped topping layer.

9. 9

   Garnish with dollop of pudding and reserved raspberries.

10. 10

    Refrigerate 4 hours for best flavor.

* Per serving · 4 servings · Values may vary.

No additional tips available.