Low Carb Desserts Recipes

Ingredients:

1 package pillsbury date or cranberry quick b, read mix

TRIFLE MIXTURE

1/4 to 1/2 cup orange-flavored liqueur, or orange juice
1 package (3.5 oz) vanilla pudding & pie fill, ing (not instant)
2 cup milk
1 tbsp grated orange peel
1 cup whipping cream, whipped
1 jar (12 oz) (1 1/2 cups) orange mar, malade or peach

FROSTING

1 cup whipping cream
1 tbsp powdered sugar

Instructions:

1. Heat oven to 350F. Grease and flour bottom only of 8 x 4 or 9 x 5
loaf pan. Prepare and bake quick bread mix according to direc- tions
and cool completely.

2. Cut bread into 1 inch squares; place in a shallow baking dish, and
drizzle with orange liqueur or orange juice. Cover; let stand for
about 2 hours. Meanwhile, in a medium saucepan, combing the pud-
ding, milk and orange peel. Bring to a boil over medium heat,
stirring constantly. Boil 1 minute, remove from heat. Cover surface
with plastic wrap, and cool 1 hour. Fold whipped cream into cooled
pudding.

3. Line 2 or 2.5 quart bowl with plastic wrap. Spread 1 cup of the
pudding mixture in the bottom of the bowl. Add 1/3 of the bread
squares; spread with 1/3 of the marmalade mixture and 1 cup of the
pudding mixture. Starting with the bread squares, repeat layers 2
more times. Cover with plastic wrap and refrigerate at least 4 hours
or preferably overnight.

4. Unmold trifle onto a serving plate. In a small bowl, beat 1 cup
whipping cream until soft peaks form. Add the powdered sugar. Beat
until stiff peaks form. Frost trifle. Garnish as desired. Refrigerate.

(Typist's note: To reduce the calories, you could use low calorie
instant pudding, low calorie nonfat nondairy whipped topping, low
calorie marmalade, and use orange juice and not liqueur.)

Servings: 12