Angel Trifle

Angel Trifle

Servings: 12

1 Qt. Saucepan

Nutritional Facts

  • Calories 329,7
  • Proteins 6,9 g
  • Fat 7,1 g
  • % Fat 18,8 %
  • Carbohidrates 62,2 g
  • Fiber 1,7 g
  • Cholesterol 22 mg
  • Sodium 307 mg


  • 3 Tbsp. cornstarch
  • ¾ Cup sugar
  • 3 Cups skim milk
  • 1/3 Cup egg substitute
  • 1 ½ Tsp. Vanilla
  • 1 Small angel food cake, cubed (about 7 or 8 ounces)
  • 1 20 Oz. can crushed pineapple in its own juice, Drained
  • 1 Pint fresh blueberries
  • 1 ½ Cups sliced fresh strawberries or fresh raspberries
  • 2 Medium bananas
  • 1 8-Ounce container frozen nonfat whipped topping, thawed in refrigerator


In sauce pan over MEDIUM heat, mix cornstarch and sugar; blend in milk until smooth. Cook, stirring constantly, until mixture boils. Reduce heat to LOW and cook 1 additional minute. Stir about ½ Cup hot pudding into egg substitute; blend well and return to sauce pan. Cook and stir 3 minutes. Do not boil. Remove from heat and stir in vanilla; place waxed paper or plastic wrap directly on pudding and cool on wire rack.

Arrange cake cubes in even layer in bottom of 9x13-inch baking dish. Sprinkle drained pineapple over cake. Reserve several blueberries and strawberry slices for garnish; sprinkle remaining berries over pineapple. With spatula, evenly spread pudding over berries. Slice bananas on top of pudding; evenly spread whipped topping over bananas. Garnish with reserved blueberries and strawberries. Chill at least 2 hours before serving.

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