Thanksgiving Low Fat Dessert_Raspberry Chocolate Trifle

Thanksgiving is just around the corner, and I for one, cannot wait. I love gorging myself on all the yummy food and spending time with family and friends. However, after the fact, I’m not too keen on the weight that shows up on my scale. There’s always a price to pay for eating way too much Thanksgiving dinner. In an effort to fight those extra pounds this Thanksgiving, I’ve come up with two easy low fat dessert recipes I think everyone is going to enjoy. There will still be the traditional pumpkin and cherry pie options, but for those of us looking to cut a few calories where we can, these low fat options will be available, too.

Thanksgiving Low Fat Dessert: Angel Food Lush

Ingredients:

  • 1 20 oz. can crushed pineapple – undrained
  • 1 4-serving size pkg. vanilla pudding
  • 1 cup frozen whipped cream
  • 1 store-bought angel food cake
  • 1 cup fresh raspberries

Directions:

1. Mix undrained pineapple with dry vanilla pudding until well blended. Fold in the whipped cream.

2. Cut the angel food cake horizontally into three pieces. Place the bottom layer on a plate, cut side up. Top with 1/3 of the pudding mixture. Add the second layer and top with 1/3 of the pudding mixture. Add the last layer and top with the last 1/3 of the pudding mixture.

3. Refrigerate the cake for an hour. Just before serving, add fresh raspberries to the top of the cake.

 

Thanksgiving Low Fat Dessert: Raspberry Chocolate Trifle

Ingredients:

  • 1 angel food cake
  • 2 4-serving pkgs. chocolate pudding
  • 4 cups skim milk
  • 2 cups fresh raspberries
  • 1 12 oz. container whipped cream
  • 1 oz. semi-sweet chocolate chips

Directions:

1. Using the skim milk, prepare the chocolate pudding according to package instructions. Set aside one teaspoon of the pudding and a couple of raspberries for later.

2. Cut the angel food cake into 2-inch squares.

3. Line a large trifle bowl with 1/3 of the angel food cake. Top with 1/3 of the pudding mixture and 1/3 of the raspberries. Spoon 1/3 of the whipped cream on top to complete the layer.

4. Repeat the layer two more times.

5. Finish the dessert with a sprinkling of chocolate chips, a dollop of the reserved pudding and the reserved raspberries.

6. Refrigerate at least four hours.

 

Tips:

  • For each of these desserts, you can use either an already-prepared angel food cake from the bakery or make your own, if you have time.
  • Both of these desserts taste best super cold, so be sure to refrigerate long enough.

 

Image: iStockphoto