Articles You May Find Interesting
With all the media blitz about blueberries and other berries being good for the heart, you might be wondering how your pumper’s going to survive this fall and winter, when berries are out of season....
Thanksgiving is right around the corner, which means we'll all face some unique challenges and opportunities when it comes to keeping up our heart-healthy exercise routine. Maybe you'll be traveling...
What standard holiday side dish is so nutrient-packed and heart-healthy that it deserves more of a starring role in your meal? The answer: cranberries, which make their appearance October through...
Our trifle is a totally terrific treat! Pudding, apple pie filling and a drizzle of caramel top a tasty vanilla cake.
For the filling:
1 tsp apple pie spice
1 tsp cinnamon, plus extra for sprinkling on top
1 (4-serving) package instant vanilla pudding mix
2 cups Smart Balance® Fat Free Milk and Omega-3s
1 (8 oz) container fat-free non-dairy whipped topping
1 (10 oz) caramel flavor sundae syrup
1 (21 oz ) canned apple pie filling
For the vanilla cake:
1 cup sugar
1 tbsp vanilla extract
1/4 cup (1/2 stick) melted Smart Balance® Blended Butter Sticks, melted
1 1/4 cup Smart Balance® Fat Free Milk and Omega-3s
3 large eggs
1 1/4 cups white flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
Smart Balance® Non-Stick Cooking Spray—Butter Flavor
Preheat oven to 350°.
For pudding filling, combine cinnamon, apple pie spice and pudding mix in mixing bowl. Stir in Smart Balance® Fat Free Milk until thickened. Fold in whipped topping; set aside.
To make cake batter, mix sugar, vanilla extract and melted butter with a hand mixer in a separate mixing bowl. Add milk, eggs, flour, salt, baking powder and baking soda; mix well until smooth.
Spray Bundt pan with non-stick spray. Pour batter into Bundt pan and bake for 30 to 40 minutes (until toothpick comes out clean). Allow cake to cool enough to be able to handle, then remove from Bundt pan and cut into 1/2-inch slices.
- Arrange cake slices at bottom of trifle bowl.
- Overlap each piece and place top part of cake against glass.
- Next, drizzle half of the caramel sauce to cover cake.
- Spread a 1/2-inch layer of pudding filling on top of caramel.
- Then spoon half of the apple pie filling on top of the pudding.
- Repeat process.
- Top with remaining pudding mix.
- Sprinkle with cinnamon; refrigerate.
Makes 14 servings.
Nutrition Per Serving:
Saturated Fat 2g
Mono Fat 1g
Poly Fat 1g
Trans Fatty Acid 0g
Dietary Fiber 1g
Total Sugars 41g