Tea on Tuesday: English Trifle

I make English Trifle every Christmas--but last year I did a "light" version and it was just as good! I always make it a day or two before we plan to eat it because the flavors blend together and become awesome! You can save some calories, and we'll be the only ones who know! :) ENJOY!

Ingredients:
* 1 package (.3 ounce) sugar-free strawberry gelatin
* 1 cup boiling water
* 1 cup cold water
* 1 prepared angel food cake (8 ounces), cut into cubes
* 1 cup mashed strawberries
* 1 teaspoon sugar
* 1 can (8 ounces) unsweetened pineapple chunks
* 1 cup sliced firm bananas
* 2 cups sliced fresh strawberries
* 2 cups cold fat-free milk
* 1 package (1 ounce) sugar-free instant vanilla pudding mix
* 1 carton (8 ounces) frozen fat-free whipped topping, thawed
* 1/4 cup slivered almonds, toasted
* 1 fresh strawberry

Directions:
* In a small bowl, dissolve gelatin in boiling water. Stir in cold water. Pour half of gelatin mixture into a small bowl; cover and refrigerate for 1 hour or until slightly thickened. Let remaining gelatin stand at room temperature.

* Place half of cake cubes in a 3-qt. trifle bowl. In a small bowl, combine mashed strawberries and sugar; spoon half over cake.

* Drain pineapple, reserving 1/4 cup juice. Cut pineapple chunks in half; arrange half over mashed strawberries. Toss banana slices with reserved pineapple juice; arrange half of slices over pineapple. Top with 1 cup sliced strawberries. Spoon refrigerated gelatin over fruit. Refrigerate trifle and remaining gelatin mixture for 20 minutes.

* In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread half of pudding over trifle. Repeat all layers. Top with whipped topping. Cover and refrigerate. Just before serving, sprinkle with almonds; garnish with the strawberry.

Yield: 12 servings.

Nutrition Facts: 1 cup equals 155 calories, 2 g fat (trace saturated fat), 1 mg cholesterol, 274 mg sodium, 32 g carbohydrate, 2 g fiber, 4 g protein.

Diabetic Exchanges: 1-1/2 starch, 1/2 fruit.

~~yummy recipe and photo from: tasteofhome.com~~