Low-Fat Chocolate Raspberry Trifle

  • Prep Time: 4 hrs 15 mins
  • Total Time: 4 hrs 15 mins
  • Servings: 8-10
  • About This Recipe

    “Here’s a yummy dessert that won’t hurt your waistline… and it’s pretty enough for company! Prep time includes chilling time.”


  • 1angel food cake( purchased or home made)
  • 2 (3 1/2 ounce) boxes fat-free chocolate pudding
  • 4cupsskim milk
  • 2cupsfresh raspberries
  • 1 (12ounce) containers fat-free whipped topping
  • 1ouncesemisweet baking chocolate
  • Directions

  • Make pudding according to package directions, using skim milk, and set aside.
  • Set aside a teaspoon of pudding and a couple of raspberries to be used later as garnish.
  • Cut or tear angel food cake into 2 inch chunks.
  • Line trifle bowl with 1/3 of the angel food cake, then 1/3 of the pudding.
  • Top with 1/3 of remaining raspberries.
  • Spoon 1/3 of whipped topping onto raspberries and cake.
  • Repeat layers two more times.
  • Grate semisweet chocolate into tiny shavings and sprinkle on top of final whipped topping layer.
  • Garnish with dollop of pudding and reserved raspberries.
  • Refrigerate 4 hours for best flavor.
  • Reviews

  • “A snap to make and easy on the waistline as well, but amazingly delicious! Raspberries are excellent right now and they really made this trifle extra special. I had made one similar with strawberries, but the flavor wasn’t as intense. Very impressive and yet it was a cinch to put together!”