Recipe 07: Strawberry-Banana Trifle

Makes: 16 servings
Prep: 30 minutes. Cook: 20 minutes

Bake: 350 for 35 minutes
Refrigerate: 3 hours or overnight

Cake: 

2 bananas, peeled

3 egg whites
2 tablespoons oil
1 box (10.25 ounces) white cake mix

Filling and fruit:
2 boxes (3 ounces each) cook-and-serve vanilla or banana pudding mix
3 1/2 cups 2% low-fat milk
2 bananas, peeled and sliced
2 cups sliced strawberries, plus more for garnish
1 cup heavy cream, whipped with 1 tablespoon sugar


1. Heat over to 350. Line a 13x9x2-inch baking pan with nonstick foil. Set aside.

2. Cake: In a blender, combine 1 1/3 cups water, the bananas, the egg whites and oil. Blend until smooth, about 1 minute. Place cake mix in a large bowl and add mixture from blender. With an electric mixer, beat on low speed for 30 seconds, then increase speed to high and beat 2 minutes. Pour into prepared pan and bake at 350 for 33 to 35 minutes.

3. Cool cake in pan on a wire rack for 15 minutes, then, using foil, lift cake from pan and cool completely.

4. Filling and Fruit: Meanwhile, cook pudding mix with milk for 15 to 20 minutes over medium heat, until thickened and bubbly. Transfer to bowl and refrigerate 30 minutes.

5. Trim edges from cooled cake. Cut in half, then cut one half into cubes (about 20). Place in trifle dish or bowl and press slightly to compress. Spoon 2 cups pudding over cake. Top with 1 sliced banana and 1 cup of the sliced strawberries. Cut second cake half into cubes and continue layering cake, pudding, bananas and strawberries. Top with heavy cream. Refrigerate at least 3 hours or overnight.

PER SERVING: 314 calories
12 grams fat (5 grams sat)
5 grams protein
48 carbs
2 grams fiber
339 mg sodium
25 mg cholesterol