Low-Fat Chocolate Raspberry Trifle

👩‍🍳 Directions

1. Make the pudding: Prepare the chocolate pudding according to package instructions using 4 cups of skim milk. Set aside and chill if desired.
2. Reserve garnish: Set aside 1 teaspoon of pudding and a few fresh raspberries for garnish.
3. Prepare cake: Tear or cut the angel food cake into 2-inch chunks.
4. Layer the trifle: In a trifle bowl or large glass dish:
   • Start with 1/3 of the angel food cake chunks.
   • Spoon 1/3 of the chocolate pudding over the cake.
   • Top with 1/3 of the raspberries.
   • Add 1/3 of the whipped topping.
5. Repeat the layers two more times, finishing with a layer of whipped topping.
6. Add garnish: Grate the semisweet chocolate into fine shavings and sprinkle over the top layer. Add a dollop of the reserved pudding and the reserved raspberries on top for decoration.
7. Chill: Cover and refrigerate for at least 4 hours to let the flavors meld and the layers set.

💡 Tips:

• Substitute raspberries with strawberries or mixed berries if desired.
• Use sugar-free pudding for even fewer calories.
• Serve chilled with extra fresh fruit on the side for added freshness.

Prep Time: 20 minutes

Chill Time: 4 hours

Total Time: ~4 hours 20 minutes

Servings: 10–12