Tropical Trifle

Recipe by: From Weight Watchers "Simply The Best"

3 Points Per Serving

1/4 c. sliced unblanched almonds

1 Tbsp. shredded unsweetened coconut

1 envelope (four 1/2 c. servings) reduced-calorie vanilla pudding mix

2 c. skim milk

1 Tbsp. grated orange zest

2 c. frozen light whipped topping

10 oz. angel food cake, cut into 2" cubes

1 c. orange juice

1 20oz. can unsweetened pineapple tidbits, drained

1 11oz. can mandarinorange sections, drained

1. In a large nonstick skillet, toast the almonds, stirring constantly, 2 minutes. Add the coconut and toast, stirring constantly, unti both are lightly browned, about 2 minutes longer. Transfer to a heatproof plate. 2. Prepare the pudding with the milk according to package directions; stir in the orange zest and 1 cup of the whipped topping. 3. Place one-third of the cake cubes in a 2 to 3 quart glass bowl, drizzle with one third of the orange juice. Spread one third of the pudding mixture over the cake and top with one-third each of the pineapple and mandarin orange. Repeat the layering twice more. 4. Spread the remaining 1 cup whipped topping over the top. refregerate, covered, at least 2 hours. Just before serving, sprinkle with the toasted almond and coconut mixture.

16 servings -

Per serving: 129 calories, 2g total fat, 1g saturated fat, 1mg cholesterol, 231mg sodium, 25g total carbohydrate, 1g dietary fiber, 3g protein, 76mg calcium Serving provides: 1 fruit/vegetable, 80 bonus calories.

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