Ingredients

1 1/2 cups whole frozen raspberries (about 6 ounces)
1 tablespoon sugar or to taste
3 ounces white chocolate pudding (recipe follows)
1 1/2 cups cubed low-fat brownies (recipe follows)
1 tablespoon Cointreau (orange flavored liqueur, optional)

For the white chocolate pudding:
2 cups milk
1/3 cup sugar
3 tablespoons cornstarch
2 ounces white chocolate chips

For the brownies:
Cooking spray
1/2 cup margarine
1 cup brown sugar
1/2 cup white sugar
1/4 cup buttermilk
3/4 cup European-style cocoa
2 eggs
2 teaspoons vanilla
1 cup flour
1/4 teaspoon baking soda
1 cup chocolate chips

Thaw 3/4 cup raspberries and process in food processor or blender until smooth, about 10 seconds. Strain, if desired, using fine sieve to remove seeds. Stir in sugar until dissolved. Set aside. Reserve remaining raspberries for assembly of dessert. (Fresh raspberries may also be used.) Prepare White-Chocolate Pudding. Cut brownies into 1-inch cubes.

To make the pudding: Scald 1 1/2 cups milk for 3 to 4 minutes in microwave or in a saucepan on medium low. Add sugar and white chocolate to dissolve. In a small bowl, whisk cornstarch and remaining milk. Combine both milk mixtures and cook in a double boiler at medium heat for 5 minutes or until thickened. Pour into a shallow dish to cool. Stir occasionally to release steam. Refrigerate. Makes four 1/2-cup servings.

To make the fudge brownies: Preheat oven to 350 F. Grease 9- by 13-inch glass baking pan with cooking spray. In a saucepan, combine margarine, sugars and buttermilk. Cook and stir over medium heat, just to boiling. Remove from heat, allowing mixture to cool slightly. Stir in cocoa, then eggs and vanilla. Mix flour and baking soda together, then incorporate into cocoa mixture with 25 to 30 strokes. Fold in chocolate chips. Spread evenly in prepared pan. Bake 18 to 20 minutes. (Do not overbake.) Allow to cool before cutting. Makes 24 pieces.

Directions

To assemble the trifle: Arrange cubed brownies on bottom of clear glass bowl. Sprinkle with 1 tablespoon Cointreau and top with about 1/2 cup white-chocolate pudding. Evenly distribute raspberry sauce over pudding. Sprinkle reserved frozen berries evenly in a layer, especially around sides. Spoon another 1/2 cup pudding over berries. Finish with a layer of sauce and raspberries. (Store any remaining pudding for another use.) Serve soon after assembly, while berries are still partially frozen.

Nutritional facts for the pudding per 1/2-cup serving, using 2 percent milk: 223 cal., 5 g pro., 7 g fat, 37 g carbo., 74 mg sodium, 12 mg chol.

Nutritional facts for the brownies per serving: 139 cal., 2 g pro., 7 g fat, 20 g carbo., 66 mg sodium, 18 mg chol.