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Low-Calorie Trifle-In-A-Glass

desserts, fruits

1 cup fresh raspberries
1 cup fresh blackberries
1 24 ounces wh frozen raspberries
1/2 cup granulated sugar; or to taste
1/2 angel food cake
--cut into 1-inch cubes
2 tablespoons cream sherry or fruit liqueur; plus 2 teaspoons
8 ounces light nondairy topping
6 gingersnaps; crushed

1. Gently wash and drain fresh berries. Set aside.

2. In food processor or blender, process thawed raspberries until smooth, about 10 seconds. Strain, if desired, using fine sieve to remove seeds. Stir in sugar. Set aside.

3. Cover bottom of each dessert glass with about 1 1/2 tablespoons raspberry puree. Add angel food cake cubes and fill glasses to half full. Sprinkle with cream sherry. Drizzle an additional 3 to 4 tablespoons raspberry puree over cake in each glass. Fill the glasses with fresh berries. Top with whipped topping and sprinkle with gingersnaps.

Makes 8 servings. Preparation time: 20 minutes.

Per serving: About 327 cal, 4 g pro, 69 g car, 5 g fat, 13% cal from fat, 0 mg cholesterol, 148 mg sod, 6 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Woman's Day, 4/96

Yield: 8 servings

Preparation Time: 0:00

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