Berry Trifle

Ingredients
6 cups Non-fat Vanilla Yogurt
3 cups Low-fat Granola Cereal, without raisins
3-4 cups Fresh blueberries and strawberries, sliced
½ cup raspberries
2 Fresh kiwis, sliced

Directions
Put a layer of yogurt at the bottom of a trifle bowl. Put berries
on top of that layer, and then granola on top of the berries. Alternate this, filling up the bowl. End with a layer of granola topped by sliced strawberries, blueberries, raspberries and kiwi. To keep granola crunchy before serving, chili in freezer for 30 minutes to 1 hour. Serving size 1 cup. Yields 10.

Note: This is a popular dish at Woman’s Hospital’s community programs and meetings. You can adjust the amount of fat in the recipe by choosing to use non-fat or low-fat yogurt and low-fat granola. You may also use strawberry or raspberry yogurt.

Upside-Down Berry Cakes

Ingredients

¼ cup all-purpose flour
¼ cup splenda
½ teaspoon baking powder
Dash of salt
¼ cup skim milk
4 teaspoons reduced-calorie stick margarine, melted
Cooking spray
1 cup fresh mixed blueberries, raspberries, and blackberries

Preparation
Preheat oven to 375°.
Combine first 4 ingredients in a small bowl; stir well. Add milk and margarine, stirring just until flour mixture is moist. Divide batter evenly between 2 (10-ounce) custard cups coated with cooking spray. Top each with ½ cup blueberries.

Bake at 375° for 35 minutes or until lightly browned and fruit topping is bubbly.

Yield
2 servings

Nutritional Information
CALORIES 200(17% from fat); FAT 4.5g (sat 0.7g,mono 1.5g,poly 1.8g); IRON 0.9mg; CHOLESTEROL 1mg; CALCIUM 90mg; CARBOHYDRATE 35g; SODIUM 126mg; PROTEIN 3.1g; FIBER 3.7g

Adapted from Cooking Light, August 1997