1 1/3 cups Colombo® Fat Free or Lowfat strawberry or vanilla yogurt (from 2-lb container)
2 cups frozen (thawed) reduced-fat or fat-free whipped topping
1 pint strawberries, sliced, (reserve 1 whole strawberry for garnish, if desired)
3 kiwifruit, peeled and sliced
1/4 cup slivered almonds, toasted (see step 4), if desired
Instructions
In 2-quart serving bowl, layer half each of the cake pieces, yogurt, whipped topping, strawberries and kiwifruit; repeat layers.
Sprinkle with almonds. Garnish with 1 whole strawberry.
Refrigerate at least 2 hours until firm. Cover; refrigerate any remaining trifle.
To toast almonds, cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
Serving
Suggestions
Spoon trifle onto serving dishes and lightly drizzle with chocolate syrup. Nutrition Info- Calories 170; Total Fat 2.5g (Sat Fat 2g); Sodium 250mg
Originally Submitted
3/25/2010
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