Serves: 10
Total Calories: 80

4 tablespoons granulated sugar
1 tablespoon cornstarch
1/8 teaspoon salt
]1 1/3 cup low-fat milk (1%)
1 egg, lightly beaten
3/4 teaspoon vanilla extract
1 1/2 cups frozen fat-free whipped topping
1 (3-ounce) package lady fingers cookies (about 24), each broken in half
3 cups fresh raspberries (reserve 1/2 cup for topping)

1. In a medium nonstick skillet, whisk the sugar, cornstarch, and salt. Add the milk and stir to blend. Cook over medium heat, stirring constantly, until mixture bubbles and thickens, about 4 minutes. Remove from the heat.

2. In a small bowl, combine the egg with 1/4 cup of the hot mixture stir to blend. Add back to the skillet and cook over medium heat, stirring constantly, until the mixture begins to bubble, about 3 minutes. Remove from the heat and transfer to a medium bowl cool 5 minutes. Stir in the vanilla. Fold in 1 cup of the whipped topping until well blended.

3. In a deep 2-qt glass bowl, line the bottom and sides with 8 ladyfingers, breaking some if needed to fit. Sprinkle 3/4 cup of the raspberries in the bowl and top with 1/2 of the custard. Repeat another layer of 8 ladyfingers, 3/4 cup raspberries, and the remaining custard. Top with the remaining 8 ladyfingers, 1/2 cup of the whipped topping, and the remaining raspberries.

4. Cover and chill for at least 4-8 hours or overnight.

NOTE: Try brushing the ladyfinger halves with 2 tablespoons of pineapple juice before assembling the trifle. Some like the rum-type flavor this gives.

EXCHANGES
1 1/2 Carbohydrate

NUTRITION FACTS
Calories 110
Calories from Fat 15
Total Fat 2g
Saturated Fat 0g
Cholesterol 53mg
Sodium 69mg
Carbohydrate 20g
Dietary Fiber 3g
Sugars 12g
Protein 3g

Nutritional Facts:

Serves: 10
Total Calories: 80
Calories from Fat: 21

More Recipes from the Forbidden Foods Diabetic Cooking Cookbook:
Bread Pudding
Noodle Pudding
Rice Pudding
Tapioca Pudding
Tiramisù
Trifle
Vanilla Ice Cream