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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Berry Trifle

Source: Holly Clegg's Trim & Terrific® Home Entertaining the Easy Way

With layers of cake, custard, and berries, enhanced with a hint of orange and combined in a magnificent presentation, this trifle is a winner!

Rating:
Prep Time:	2 hours
Cook Time:	10 minutes
Difficulty:	Easy

Nutrition Facts

Makes 16 servings
Amount Per Serving

Calories	131.4

Total Carbs	28.6 g

Dietary Fiber	2.2 g

Sugars	15.5 g

Total Fat	0.8 g

Saturated Fat	0.2 g

Unsaturated Fat	0.2 g

Potassium	82.7 mg

Protein	3.0 g

Sodium	75.3 mg

Dietary Exchanges 0.8 Fat, 0.2 Fruits, 0.0 Meat, 0.2 Milk, 0.8 Other Carbs, 0.0 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Ingredients for Custard 0.5
0 1/2 cup sugar 0.3333
0.3333 cup cornstarch 3.0
3 cup fat free milk 2.0
2 each raw egg yolks 1.0
1 tsp vanilla extract

For Trifle 10.75
10 3/4 oz Cake, pound, fat free 0.25
0 1/4 cup Jam, black raspberry, seedless 0.3333
0.3333 cup orange juice 2.0
2 pint Raspberries, fresh 8.0
8 oz whipped fat-free topping 2.0
2 tbsp sliced almonds

Directions

For the custard, in a medium saucepan, stir together the sugar and cornstarch. Gradually add the milk, stirring until smooth. Stir in the beaten egg yolks. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Reduce the heat, boil gently for 2 minutes, and remove from the heat. Transfer to a bowl, stir in the vanilla, and refrigerate until chilled.
Cut the pound cake into 1-inch slices. Arrange half of the slices on bottom of a trifle bowl or a deep glass bowl. Spread the raspberry jam over the slices and drizzle with the orange juice or liqueur. Layer with half the berries, half the chilled custard, and half the whipped topping. Repeat the layers with the remaining ingredients, beginning with the pound cake and ending with the whipped topping. Top with the toasted almonds. Makes 16 Servings.