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Black Forest Trifle Created With: Baking Mix - Chocolate "Last holiday season, I sent you a recipe for a Pumpkin Gingerbread Trifle. This season, I came up with this Black Forest Trifle. I hope you like it. My diabetic father went crazy for this dessert.  "Ingredients:
1 - 1.4 ounce package Jello brand Sugar Free/Fat Free Instant Chocolate Pudding 2 cups skim milk 1-1/2 cups skim milk 1 cup plain fat free yogurt 2 teaspoons vanilla extract 1-3/4 cups Splenda 1 box Southaven Farm Chocolate Baking Mix 1 - 20 ounce can Lite (no sugar added) Cherry Pie Filling 1 - 8 ounce container Sugar Free Cool Whip "Prepare chocolate pudding with 2 cups skim milk. Refrigerate for at least 30 minutes. "While the pudding is setting up, make one Southaven Farm chocolate snack cake using 1-1/2 cups skim milk, 1 cup yogurt, 2 teaspoons vanilla extract, and 1-3/4 cups Splenda. After the cake bakes, let it cool. "Once the cake is cool, cut it into cubes. Place half the cubes in a trifle bowl. (My bowl measures 8" across and 5" high.) Spoon half the cherry pie filling over the cake and then spread half the pudding over the cherries. Finish with half the Cool Whip. Repeat layers one more time. "Refrigerate Trifle for at least 8 hours before serving. This really is yummy!" Note from the Kitchen of Southaven Farm: When we tested ER's recipe, we also made one trifle using our own freshly made sweetened whipped cream instead of Cool Whip. It was wonderful too.
- ER, Bangor, ME |
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