ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Creamy Citrus Trifle

Prep time 20 mins
Yield 8 servings.
This easy dessert recipe features cubes of angel food cake layered with lemon pudding and mandarin oranges and can be made up to 3 hours ahead. 

Ingredients

  • 1 (3.4-ounce) package lemon instant pudding mix
  • 2 cups skim milk
  • 1 (8-ounce) carton low-fat sour cream
  • 1/3 cup low-sugar orange marmalade
  • 1 tablespoon dry sherry
  • 8 ounces angel food cake, cut into 3/4-inch cubes
  • 2 (11-ounce) cans mandarin oranges in light syrup, drained

Nutrition Information

  • calories 197
  • caloriesfromfat 16 %
  • fat 3.6 g
  • satfat 2.2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 4.7 g
  • carbohydrate 37.2 g
  • fiber 0.0 g
  • cholesterol 12 mg
  • iron 0.0 mg
  • sodium 341 mg
  • calcium 0.0 mg

How to Make It

  1. Combine pudding mix and skim milk, stirring until smooth. Stir in sour cream; set aside. Combine marmalade and sherry, stirring with a wire whisk until blended.

  2. 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.

Cooking Light The Lazy Gourmet