Low-Fat Trifle

12/08/2009 20:11

Low-Fat Trifle

    Serves 8 

    2 12-ounce packages whole frozen raspberries, thawed

    1/2 cup sugar substitute, or to taste

    1/2 whole angel food cake, cut into 1" cubes

    8 teaspoons sherry (cream sherry)

    8 ounces Cool Whip Lite®

       6 each ginger snaps, crushed 

    Process thawed raspberries and sugar substitute in food processor or blender until smooth, about 10 seconds. Set aside.  

Cover bottom of dessert glasses with approximately 1 1/2 tablespoons raspberry purée. Fill class half full with angle food cake cubes . Drizzle with Cream Sherry. Spoon 3 to 4 tablespoons raspberry purée over cake. Fill remainder of glass with raspberries, leaving room for topping. Top with Cool Whip topping. Sprinkle with crushed ginger snaps.