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Gelatin: Angel Trifle

Source of Recipe

Miss Daisy Cooks Light: The Healthy Revelation, �1994 by Daisy King
Angel Trifle
Plan ahead...needs to refrigerate several hours or overnight.
Exchanges
Yield: 12 Servings

3 cups buttermilk, divided
2 envelopes unflavored gelatin
1/3 cup sugar
1 (1.5-oz.) envelope dessert topping mix
1/2 cup cold low-fat milk
1 (12-oz) pkg. frozen whole strawberries or raspberries, thawed, well drained
1 (8-in.) angel food cake, torn into bite size pieces

Assemble all ingredients and utensils.

In a saucepan, combine 1-1/2 cups of the buttermilk; sprinkle with gelatin. Let the gelatin soften for 5 minutes or until the gelatin is dissolved, stirring constantly.

Add the sugar and cook until dissolved. Remove the pan from the heat. Stir in the remaining 1-1/2 cups buttermilk. Refrigerate until chilled.

In a mixing bowl, combine the dessert topping mix and lowfat milk; beat with an electric mixer on high until soft peaks form. Scrape the bowl and beat 2 minutes longer, until stiff peaks form. Fold the whipped topping into the cooled buttermilk mixture. Beat at high speed until smooth and creamy. Fold in the fruit.

Spoon 1/3 of the filling into the bottom of a 3-qt. bowl. Add half of the angel food cake pieces. Spread with half of the remaining filling. Layer with the remaining cake pieces and to with remaining filling. Refrigerate several hours or overnight.

Per Serving: 200 Calories; 2 g Total Fat; 37 g Carbohydrate; 3 mg Cholesterol; 191 mg Sodium; 2 g Fiber. ++++ Exchanges: 1 Fruit; 1 Starch; 1/2 Skim Milk.