Best Low Fat Triple Berry Pudding Dessert Recipes

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TRIPLE BERRY CRISP



Triple Berry Crisp image

This is a wonderful berry crisp. I use a triple berry mixture of raspberries, blackberries, and blueberries, but just one works well too! My family loves it! Serve it with whipped cream and it looks great.

Provided by Anonymous

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h

Yield 18

Number Of Ingredients 10

1 ½ cups fresh blackberries
1 ½ cups fresh raspberries
1 ½ cups fresh blueberries
4 tablespoons white sugar
2 cups all-purpose flour
2 cups rolled oats
1 ½ cups packed brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 ½ cups butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
  • In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
  • Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

Nutrition Facts : Calories 294.8 calories, Carbohydrate 35.6 g, Cholesterol 40.7 mg, Fat 16.3 g, Fiber 3 g, Protein 3.2 g, SaturatedFat 9.9 g, Sodium 113.4 mg, Sugar 16.9 g

PUDDING AND BERRY TART WITH GRAHAM CRACKER CRUST



Pudding and Berry Tart with Graham Cracker Crust image

Bring this dessert out and your parents might just fall out of their chairs - it looks that good. No one will ever suspect that your main ingredient here is pudding out of a box. But don't get the instant kind - it tastes starchy and grainy - just stick to the "cook and serve" kind. It only takes about four minutes, so it's still a no-brainer. The fresh berries are the crowning jewels of this tart. They are always available in the supermarket but they're a lot cheaper when they're in season in the summer. If you can't find blueberries or strawberries you can substitute with a pint of fresh raspberries. The graham cracker crust is also as easy as it gets but it's a great complement for the custard and berries. You don't need a fancy tart pan for this. If you have one, great, otherwise just grab a large aluminum pie pan from the supermarket. They get the job done and come in handy for other desserts, so don't throw them away.

Provided by Dave Lieberman

Categories     dessert

Time 5h30m

Yield 8 servings

Number Of Ingredients 8

12 whole graham crackers
3/4 stick (6 tablespoons) butter
3 tablespoons dark brown sugar
2 (3.4-ounce) packages "cook and serve" vanilla pudding
Milk (according to pudding package instructions)
1 pint fresh strawberries
1/2 pint fresh blueberries
1/2 pint fresh blackberries or raspberries

Steps:

  • Preheat the oven to 350 degrees F.
  • For the crust: crumble the graham crackers by hand or with a potato masher to get fine crumbs. Heat the butter in a saucepan or microwave until half-melted. Work the butter into the crumbs with your fingertips until the crumbs look like wet sand. Using your fingertips, press the crust into a 9-inch pie plate or disposable aluminum pie pan to make an even layer over the bottom and sides of the pan. Bake until the crust is a shade darker, about 12 minutes, and let cool completely.
  • Make the pudding according to the package directions. Let stand about 5 to 10 minutes stirring occasionally to keep a skin from forming on the top of the pudding.
  • Use a spoon or rubber spatula to scrape the pudding into the graham cracker shell and smooth it into an even layer. Put the tart in the refrigerator until the pudding is chilled and set, at least 1 hour.
  • Meanwhile, cut the stems off the strawberries and wash with the other berries in a colander under cold water. Drain then spread out on paper towel to dry. You can either arrange the berries nicely over the pudding or just sort of gently tumble them onto it. Cover the tart lightly with plastic wrap and refrigerate. You can make the tart up to 4 hours in advance. Serve cold.

ANGEL BERRY TRIFLE



Angel Berry Trifle image

I usually serve this berry trifle in summer when fresh berries are bountiful, but I recently prepared it with frozen cherries and light cherry pie filling instead. It was a delicious glimpse of summer-to-come! -Brenda Paine, North Syracuse, New York

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 14 servings.

Number Of Ingredients 11

1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 cup fat-free vanilla yogurt
6 ounces reduced-fat cream cheese, cubed
1/2 cup reduced-fat sour cream
2 teaspoons vanilla extract
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed and divided
2 prepared angel food cakes (8 ounces each), cut into 1-inch cubes
1 pint fresh blackberries
1 pint fresh raspberries
1 pint fresh blueberries

Steps:

  • Whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes more. Meanwhile, beat yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping., Place one-third of cake cubes in a 4-qt. trifle bowl. Top with one-third of pudding mixture, one-third of berries and half of remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. Serve immediately or refrigerate.

Nutrition Facts : Calories 209 calories, Fat 6g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 330mg sodium, Carbohydrate 32g carbohydrate, Fiber 3g fiber), Protein 5g protein.

FESTIVE TRIPLE-BERRY PUDDING DESSERT



Festive Triple-Berry Pudding Dessert image

Mixed berries top this creamy pudding dessert-a festive showstopper that's actually a cinch to prepare!

Provided by My Food and Family

Categories     Home

Time 2h20m

Yield 10 servings

Number Of Ingredients 5

1 pkg. (3 oz.) soft ladyfingers, split
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 cups cold milk
2 cups thawed COOL WHIP Whipped Topping
3 cups mixed fresh berries (blueberries, raspberries and sliced strawberries)

Steps:

  • Line bottom and side of 2-qt. serving bowl with ladyfingers.
  • Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP. Spoon into prepared bowl. Use back of spoon to make depression in center of pudding mixture; fill with berries.
  • Refrigerate 2 hours.

Nutrition Facts : Calories 180, Fat 4.5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

LOW-FAT TRIPLE BERRY PUDDING DESSERT



Low-Fat Triple Berry Pudding Dessert image

Sugar free pudding and fat-free milk help make this luscious, creamy dessert a HEALTHY LIVING recipe.

Provided by My Food and Family

Categories     Home

Time 2h20m

Yield 12 servings, 2/3 cup each

Number Of Ingredients 5

1 pkg. (3 oz.) soft ladyfingers, split
2 pkg. (1 oz. each) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding
2 cups cold fat-free milk
1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed, divided
3 cups mixed fresh berries (blueberries, raspberries and sliced strawberries)

Steps:

  • Line bottom and side of 2-qt. serving bowl with ladyfingers.
  • Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in 1-1/2 cups COOL WHIP; spoon into prepared bowl. Use back of spoon to make depression in center of pudding mixture.
  • Combine berries and remaining COOL WHIP; spoon into center of pudding mixture.
  • Refrigerate 2 hours.

Nutrition Facts : Calories 110, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 25 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

SIMPLE BERRY AND VANILLA CREAM TRIFLE



Simple Berry and Vanilla Cream Trifle image

It only takes 30 minutes to create this beautiful and delicious arrangement of fresh berries, butter loaf cake and whipped topping.

Provided by By Arlene Cummings

Categories     Dessert

Time 30m

Yield 12

Number Of Ingredients 8

1 purchased butter loaf cake (11.5 oz), sliced
1 box (6-serving size)vanilla instant pudding and pie filling mix
1 teaspoon vanilla
2 cups whole milk
1/2 cup sour cream
1 container (8 oz) Cool Whip frozen whipped topping, thawed
1 lb fresh strawberries, stems removed, sliced
1 pint (2 cups) fresh blueberries

Steps:

  • In medium bowl, beat pudding mix, vanilla, milk and sour cream with electric mixer on medium speed until soft pudding forms. Cover; refrigerate.
  • In trifle bowl or large clear bowl, arrange 1 layer of sliced cake to cover entire bottom of bowl. Top with a layer of pudding, then a layer of whipped topping, and then a layer of strawberries. Repeat all layers except use blueberries. Continue with layers until bowl is full.
  • Cover with plastic wrap; refrigerate until ready to serve.

Nutrition Facts : Calories 290, Carbohydrate 37 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 24 g, TransFat 0 g

SKINNY TRIPLE CHOCOLATE PIE



Skinny Triple Chocolate Pie image

58% less sat fat • 33% less calories than the original recipe. A luscious dessert for just 160 calories per serving!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h20m

Yield 10

Number Of Ingredients 8

1 package (1.4 oz) fat-free, sugar-free instant chocolate pudding mix
1 3/4 cups fat-free milk
1 teaspoon vanilla
1/2 of a package (8 oz) fat-free cream cheese, softened
1/2 of a container (8 oz) Cool Whip lite frozen whipped topping, thawed
1 (6 oz) chocolate-flavor crumb pie shell
1 cup fresh raspberries or Cascadian Farm™ frozen organic raspberries, thawed
1 tablespoon grated semisweet chocolate

Steps:

  • In a medium bowl, prepare pudding mix according to package directions using the 1 3/4 cups milk. Stir in vanilla; set aside.
  • Place cream cheese in a large microwave-safe bowl. Microwave, uncovered, on 100% power (high) for 15 seconds; stir. Microwave on 100% power (high) for 15 seconds more. Beat cream cheese with an electric mixer on medium speed for 15 seconds. Add half of the pudding mixture; beat until smooth. Add the remaining pudding mixture; beat until smooth. Fold in half of the whipped topping. Spread mixture in pie shell. Chill 4 to 24 hours or until set.
  • Top individual servings with the remaining whipped topping, the raspberries, and grated chocolate.

Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 1 g

LOW-FAT BERRY SQUARES



Low-Fat Berry Squares image

Make this with fresh or frozen berries; either way it's a creamy, luscious low-fat treat.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield Makes 15 servings.

Number Of Ingredients 6

1 pkg. (13.6 oz.) prepared fat-free pound cake, cut into 10 slices
3 Tbsp. orange juice
1 cup each fresh blueberries, raspberries and sliced strawberries
2 pkg. (1 oz. each) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding
2-1/2 cups cold fat-free milk
1 tub (8 oz.) COOL WHIP FREE Whipped Topping, thawed, divided

Steps:

  • Arrange cake slices on bottom of 13x9-inch dish, cutting to fit if necessary; drizzle with juice. Top with berries.
  • Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Spoon over berries; cover with remaining COOL WHIP.
  • Refrigerate 1 hour.

Nutrition Facts : Calories 140, Fat 1.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

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