Ingredients

16-ounce package unsweetened frozen peach slices, thawed
12-ounce package unsweetened frozen raspberries, thawed
2 tablespoons sugar
3 1/2-ounce box instant vanilla pudding
1 3/4 cups skim milk
12-ounce container light whipped topping
13 1/2-ounce commercial fat-free poundcake loaf, cut into 1-inch cubes
1/2 cup orange juice

Directions

In a large bowl, combine peaches, raspberries and sugar. Toss to coat, and set aside. In a mixing bowl, combine pudding mix and skim milk. With a wire whisk, mix 1 to 2 minutes or until well-blended. Put pudding in refrigerator for 5 minutes, or until soft-set. Fold in half of whipped topping.

Place half of cake in bottom of trifle bowl and drizzle with half of orange juice. Arrange half of fruit over cake and top with half of pudding mixture. Repeat layers. Cover and chill for at least two hours. If desired, spread remaining whipped topping over trifle before serving.

Servings per recipe: 16. Serving size: 1 cup, with 3 gm protein, 49 gm carbohydrates, less than 1 gm saturated fat, 1 mg cholesterol, 472 mg sodium,2 gm dietary fiber, 235 calories. Recipe from a White House cookbook, written by Hugo Ziemann, the White House steward under Grover Cleveland, and Fannie Gillette, a prominent cookbook author of the time; updated by Tami Ross and Patti Bazel Geil.