Healthy Dessert: Quick and Easy Strawberry Trifle Recipe
There are many sweet foods that pack good nutrition too —fresh or frozen fruit, hot chocolate made with low-fat milk, peanut butter smeared on a small piece of chocolate. There is no need to feel guilty about indulging in moderation.
Some experts even recommend serving dessert (just one small serving) at the same time as dinner. This allows children to choose dessert on their own terms. While this might not feel natural to some parents, guide your child to return to dinner foods that are still table if they are hungry.
Since I prefer to spend my time in the kitchen preparing dinner, I search for desserts that include foods from the food groups and can be made quickly. This Strawberry Trifle fits the bill and I made it quicker to make than the original. It includes strawberries that I can pick up at the local stands that have popped up around town and fat-free milk, which is always in my refrigerator.
Ruby red, juicy strawberries not only look and taste good, but they are also a low calorie treat that provide plenty of great nutrition. This high-fiber fruit along with blood pressure lowering fat-free milk, makes this recipe a great February treat to celebrate Heart Health Month.
This Strawberry Trifle recipe is a delicious, low-fat dessert that you can quickly assemble and then put in the refrigerator to let the flavors meld together until it is time to serve. This is a perfect dessert for kids to help make too.
- 1 package (1.4 ounces) Vanilla Pudding mix
- 2 cups Fat-free Milk
- 1 (12 oz) Non-fat Pound Cake; cut into 1-inch cubes
- 1/2 cup Orange juice
- 2 pints Baskets California Strawberries , stemmed (divided)
- 4 Tbsp Sugar
- Low-fat whipped topping, thawed mint leaves and additional strawberries, for garnish (optional)
- Prepare pudding with milk according to package directions.
- Place cake in 2 1/2 to 3 quart trifle bowl or other glass bowl; pour juice over and set aside.
- In blender or food processor puree 1 basket of the strawberries with 4 Tbsp. of the sugar, pour over cake.
- Pour pudding over blended strawberries.
- Slice the remaining strawberries; arrange over cake and set aside.
- Cover and refrigerate 4-24 hours. Garnish, if desired.
Makes 10-12 servings.
What are your favorite healthy desserts? How are you cutting back on fat in your diet?
Trina Robertson, MS, RD is a registered dietitian with a master’s degree in nutrition. As a HealthyEating.org Mom she shares her positive approach to healthy eating with the goal of inspiring others to prepare and enjoy foods from each of the food groups. As a Project Manager with the Dairy Council of California, Trina develops, evaluates, and promotes nutrition education materials for students and adults. At home she enjoys cooking and sharing meals with her family. Her most rewarding accomplishment is that her boys are good eaters and are learning to cook. Follow Trina on Twitter @TrinaR_RD and find more Healthy Eating ideas on Facebook.