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Creamy Citrus Trifle Recipe
|Lemon instant pudding mix||3 1⁄3 Ounce (1 Package, 3.4 Ounce)|
|Fat free milk||2 Cup (32 tbs)|
|Low fat sour cream||8 Ounce (1 Carton)|
|Low sugar orange marmalade||1⁄3 Cup (5.33 tbs)|
|Unsweetened orange juice/Dry sherry||1 Tablespoon|
|Angel food cake||8 Ounce, cut into 3/4 inch cubes|
|Canned mandarin oranges in light syrup||22 Ounce, drained (2 Cans, 11 Ounce Each)|
Serving size: Complete recipe
Calories 2124 Calories from Fat 386
% Daily Value*
Total Fat 43 g66%
Saturated Fat 20.3 g101.4%
Trans Fat 0 g
Cholesterol 113.5 mg
Sodium 1809.9 mg75.4%
Total Carbohydrates 393 g131%
Dietary Fiber 11.1 g44.4%
Sugars 139.8 g
Protein 41 g81.5%
Vitamin A 20.4% Vitamin C 567.8%
Calcium 89.5% Iron 2.7%
*Based on a 2000 Calorie diet
Stir in sour cream; set aside.
Combine marmalade and sherry, stirring with a wire whisk until blended.
Arrange half of cake cubes in a 1 1/2-quart trifle bowl or straight-sided glass bowl.
Spoon half of pudding mixture over cake.
Drizzle marmalade mixture over pudding mixture.
Arrange half of oranges over marmalade mixture.
Repeat layers with remaining cake, pudding mixture, and oranges.
Cover and chill at least 3 hours.