eaglssong
07-22-2000, 12:48 PM
This recipe is from Weight Watchers Simple Goodness Cookbook. The modifications I used did not seem to have any affect on the taste, which was wonderful and decadent!! I did not recalculate points to reflect the substitutions. ENJOY!!!
Black Forest Trifle
6 Tablespoons Sugar (I used Splenda)
1/4 Cup Unsweetened Cocoa
3 1/2 Tablespoons Corn Starch
2 Cups 1% Low-Fat Milk
1 Tablespoon Margarine
3/4 Teaspoon Vanilla Extract
1 (15 oz) loaf fat-free Chocolate pound Cake
1/4 Cup kirsch (I used orange juice instead)
1 (20 oz) can Lite Cherry Pie Filling
2 Cups Frozen reduced calorie whipped topping, thawed (I used fat free Cool-Whip)
Fresh Cherries (optional)
Chocolate Curls (optional)
1) Combine Cocoa, cornstarch and sugar (or sugar substitute) in a saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat for five minutes until mixture is thick, stirring constantly. Remove from heat. Add margarine and vanilla, tirring until margarine melts. Pour into a bowl and cover surface of pudding with plastic wrap; chill.
2) Cut pound cake into one inch cubes. Arrange half of cake cubes in a 3 quart trifle bowl, and brush with 2 tablespoons liqueur (or orange juice). Spoon half of cherry pie filling over cake cubes. Spread half of the chocolate pudding over cherry pie filling. Top with half of whipped topping. Repeat layers with remaining cake cubes, liqueur, cherry pie filling, chocolate pudding, and whipped topping. Cover and refrigerate at least 8 hours. Garnish with fresh cherries and chocolate curls, if desired (I used the cherries, but not the chocolate curls).
Yield: 12 servings
Points: 5
Per Serving: Calories 234, Protein 3.9 grams, Fat 3 grams, Carbs 41.3 grams, Fiber 1.4 grams, Chol. 2 mgs, Iron 1 mg., sodium 220 mgs., Calcium 68 mgs.
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~~No one can predict to what heights you can soar, until you spread
your wings.~~ Eagl (Anne)
Black Forest Trifle
6 Tablespoons Sugar (I used Splenda)
1/4 Cup Unsweetened Cocoa
3 1/2 Tablespoons Corn Starch
2 Cups 1% Low-Fat Milk
1 Tablespoon Margarine
3/4 Teaspoon Vanilla Extract
1 (15 oz) loaf fat-free Chocolate pound Cake
1/4 Cup kirsch (I used orange juice instead)
1 (20 oz) can Lite Cherry Pie Filling
2 Cups Frozen reduced calorie whipped topping, thawed (I used fat free Cool-Whip)
Fresh Cherries (optional)
Chocolate Curls (optional)
1) Combine Cocoa, cornstarch and sugar (or sugar substitute) in a saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat for five minutes until mixture is thick, stirring constantly. Remove from heat. Add margarine and vanilla, tirring until margarine melts. Pour into a bowl and cover surface of pudding with plastic wrap; chill.
2) Cut pound cake into one inch cubes. Arrange half of cake cubes in a 3 quart trifle bowl, and brush with 2 tablespoons liqueur (or orange juice). Spoon half of cherry pie filling over cake cubes. Spread half of the chocolate pudding over cherry pie filling. Top with half of whipped topping. Repeat layers with remaining cake cubes, liqueur, cherry pie filling, chocolate pudding, and whipped topping. Cover and refrigerate at least 8 hours. Garnish with fresh cherries and chocolate curls, if desired (I used the cherries, but not the chocolate curls).
Yield: 12 servings
Points: 5
Per Serving: Calories 234, Protein 3.9 grams, Fat 3 grams, Carbs 41.3 grams, Fiber 1.4 grams, Chol. 2 mgs, Iron 1 mg., sodium 220 mgs., Calcium 68 mgs.
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~~No one can predict to what heights you can soar, until you spread
your wings.~~ Eagl (Anne)