STRAWBERRY-BANANA TRIFLE
Servings: 12
Prep time: 0:20:00
Bake/Cook time: 0:00:00
Calories: 336
Fat: 27 grams
Protein: 9 grams
Carbohydrates: 14 grams
Fiber: 8 grams
Net Carbs: 6 grams
2 cups heavy cream
1/4 cup granular sugar substitute, divided
4 teaspoons vanilla extract, divided
8 ounces cream cheese, melted and cooled
1 package Atkins Bakery
TM Ready-To-Eat Banana Nut
Muffins
1/4 cup controlled-carb apricot jam
3 1/2 cups strawberries, halved or quartered if large, divided
(about 1 pound)
2 tablespoons sliced almonds, toasted
1. With an electric mixer on medium-high speed, beat
cream, 2 tablespoons sugar substitute and 2 teaspoons
vanilla extract until soft peaks form, about 3 to 4
minutes. Place one-third of the whipped cream in a
small bowl and set aside.
2. Whisk remaining sugar substitute and vanilla extract into
cream cheese. With a rubber spatula, gently fold cream
cheese into the remaining two-thirds of the whipped
cream until well-combined. Set aside.
3. Cut muffins into thirds. Spread each with about 3/4
teaspoon jam, then cut into 1 pieces.
4. To assemble: Spread one-third of the muffin pieces on
the bottom of a 2-quart glass dessert dish. Spread half
of the cream cheese mixture over muffin pieces and top
with 1 cups strawberries. Repeat.
5. Scatter remaining muffin pieces over last layer of
berries. Cover with reserved whipped cream. Top with
remaining berries and almonds. Chill for 1 hour for
flavors to blend.
Originally, trifles were a way to use up stale cake. Over the
centuries, this British favorite has developed as a dessert in its
own right.
Atkins - Strawberry-Banana Trifle
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to
Atkins Diet
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