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postheadericon Pineapple-Raspberry Trifle

4.38 avg. rating (87% score) - 13 votes

Pineapple-Raspberry Trifle is an easy, quick and delicious recipe for the traditional English trifle. Canned pineapple, frozen red raspberries, angel food cake, cream cheese and whipped topping make up this fabulous dish. It is also a healthy low calories, low fat, low cholesterol, low sodium, low carbohydrates, Weight Watchers (5 PointsPlus), (10 SmartPoints) and heart-healthy recipe. Makes 12 Servings. Pineapple-Raspberry Trifle will be loved by all of your family, friends and guests.pineapple-raspberry-trifle

Prep Time: 20 Minutes.
Cooking Time: No-Cooking.
Total Time: 3 Hours-20 Minutes.


1 (8 oz) bar Neufchatel cheese, softened
2 cups skim milk, divided
1 (4-serving size) box fat-free, sugar-free instant pudding mix
1 (8 oz) tub fat-free frozen whipped topping, thawed
1 (20 oz) can crushed pineapple in juice, undrained
1 (12 oz) pkg frozen red raspberries, thawed
1 (8.5 oz) angel food cake, cut into 3/4-inch cubes


1. Beat Neufchatel in a large bowl with electric mixer on low speed until smooth. Gradually add 1/2 cup of the milk, mixing until well blended. Add remaining 1-1/2 cups milk and pudding mix. Beat on low speed 2 minutes or until well blended. Gently stir in whipped topping.

2. In a seperate bowl; mix together the raspberries and pineapple.

3. Arrange 1/3 of the cake cubes in a 3 quart serving bowl; cover with layers of 1/3 each of the fruit and pudding mixtures. Repeat all layers 2 more times. Refrigerate several hours.

YIELD: 12 Servings
Serving Size: 3/4 Cup.

Weight Watchers (5 PointsPlus), (10 SmartPoints)
Carb Choices 2

Calories: 200, Total Fat: 5g, Saturated Fat: 4g, Cholesterol: 15mg, Sodium: 370mg, Sugars: 25g, Carbohydrates: 35g, Fiber: 2g, Protein: 5g

Original recipe and image from Kraft Foods. http://www.kraftrecipes.com/recipes/trifle-52166.aspx

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