Red White and Blue Trifle
This is as close as you can get to a decadent guilt free dessert.

Servings: 14

• 1 quart fresh strawberries, sliced, reserve 1/2 c. for garnish
• 1 quart fresh blueberries (reserving 1/2 cup for garnish)
• 2 tablespoons Splenda (optional - only needed if   strawberries are not sweet)
• 4 cups angel food cake, cubed
• 1 (3 ounce) package cheesecake sugar free pudding mix
• 4 cups skim milk
• 4 ounces lite frozen whipped topping, thawed

Prepare your strawberries and blueberries, and place them in two separate medium-sized bowls. If berries are tart, sprinkle 1 tablespoon Splenda over each bowl, and stir until blended in. Reserve 1/2 cup strawberries and 1/2 cup of blueberries for garnish.

Prepare pudding. Add 4 cups of cold milk to 1 large package pudding mix. Beat for 2 minutes, and set aside.

In a large clear bowl, assemble your trifle. Place 2 cups cubed angelfood cake, followed by 1/2 of strawberries and 1/2 of blueberries. Now spread 1/2 of prepared pudding over the top. Repeat the four layers. Spoon 4 oz. whipped topping on top, and place your reserved strawberries and blueberries as garnish. Cover with plastic wrap and refrigerate 8 hours or overnight before serving.

*COOKS NOTE: Can also use 3 cups strawberries and 2 cups raspberries and 3 cups blueberries if desired.

Per Serving: 125 Calories; 1g Fat (10.2% calories from fat); 4g Protein; 25g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 205mg Sodium. Exchanges: 1/2 Fruit; 1/2 Non-Fat Milk; 0 Fat; 1 Other Carbohydrates.

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