2 c Skim or 1% milk

1 pk 3.4 oz instant French

-vanilla pudding mix 1 1/2 c Cubed frozen fat free

-golden pound cake 4 ts Sherry or fruit juice

1 c Fresh raspberries

8 tb Light cool whip

1. In a small bowl, combine milk and pudding; beat until well blended. Let

stand 5 minutes. 2. Meanwhile, divide cake cubes evenly among 4 8 oz dessert cups.

3. Divide half of raspberries evenly among dessert cups. Spoon pudding over

raspberries. Top with remaining berries. 4. Spoon 2 Tablespoons cool whip over each trifle cup. Refrigerate.

Source: Pillsbury Fast and Healthy Magazine, March/April 1993 Each serving contains: 3 breads, 2 1/2 fruits, 1/2 fat Per serving: 400 calories