Healthy Citrus Trifle with Orange Custard

Citrus Trifle with Orange CustardMakes: 10 servings

Serving size:3/4 cup

Prep: 45 mins
Chill:2 hrs

Ingredients

  • 2 cups fat-free milk
  • 1 4-serving-size package fat-free sugar-free reduced-calorie vanilla instant pudding mix
  • 2 teaspoons finely shredded orange peel
  • 1/4 cup orange juice
  • 1/2 8 ounce package reduced-fat cream cheese, softened
  • 3 cups assorted citrus fruit sections (such as blood oranges, tangelos, grapefruit, and/or navel oranges)
  • 1/2 8 ounce angel food cake, cut into 1-inch cubes (about 4 cups)
  • Sliced kumquats and/or fresh mint sprigs (optional)

Directions

In a medium bowl combine milk and pudding mix; beat with an electric mixer on low speed for 2 minutes. Beat in the orange peel and 2 tablespoons of the orange juice. Set aside. In a large bowl beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Gradually add pudding mixture, beating until combined.

Divide half of the fruit among ten 6-ounce dessert glasses or dishes. (Or arrange half of the fruit in a 1-1/2-quart glass bowl.) Arrange half of the cake cubes on the fruit. Drizzle with 1 tablespoon of the remaining orange juice. Spoon half of the pudding mixture over cake. Repeat layers. Cover and chill for 2 hours before serving. If desired, garnish individual servings with sliced kumquats and/or fresh mint sprigs.

What a great healthy breakfast recipe for the summer months.  This can also be eaten as a snack!!!

If you enjoy this recipe, make sure you share it with your friends and family.

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“Eat Healthy, Live Healthy”

www.relivinglifehealthy.com

Strawberries, Peaches, and Basil with Orange Vinaigrette

from CookingLight.com

Ingredients

  • 1 cup fresh orange juice $
  • 1 1/2 tablespoons sugar
  • 1 1/2 tablespoons champagne vinegar or white wine vinegar
  • 1 tablespoon extra-virgin olive oil $
  • Dash of salt
  • 1 1/2 cups fresh blueberries $
  • 1 pound fresh strawberries, halved $
  • 1 large ripe peach or nectarine, cut into 16 wedges
  • 1/4 cup small fresh basil leaves

Preparation

  1. 1. Combine first 3 ingredients in a small saucepan; bring to a boil. Cook until reduced to 1/2 cup (about 15 minutes). Add oil and salt to pan, stirring with a whisk. Let stand 2 minutes.
  2. 2. Combine berries and peach in a large bowl. Add juice mixture, stirring gently. Sprinkle with basil.

by Wendy Millington

www.relivinglifehealthy.com

Breakfast Parfait Recipe

Breakfast Parfait

From EatingWell:  The EatingWell Diet (2007)

By Wendy Millington

A little low-fat dairy and some vitamin-rich fruit and you’ve just started your day right, nutritionally speaking.

Breakfast Parfait Recipe

1 serving

Total Time: 10 minutes

Ingredients

  • 3/4 cup low-fat cottage cheese or low-fat plain yogurt
  • 1 cup pineapple chunks, papaya chunks or cling peaches
  • 2 teaspoons toasted wheat germ

Preparation

  1. Place cottage cheese (or yogurt) in a small bowl. Top with fruit and sprinkle with wheat germ.

Nutrition

Per serving (with cottage cheese, pineapple): 247 calories; 3 g fat ( 2 g sat , 0 g mono ); 15 mg cholesterol; 40 g carbohydrates; 20 g protein; 3 g fiber; 632 mg sodium; 479 mg potassium.

Nutrition Bonus: Vitamin C (28% daily value), Calcium (33% dv).

Carbohydrate Servings: 2

Exchanges: 2 fruit, 3 very lean meat

Nutrition Note: Per serving (with yogurt, papaya): 196 calories; 4 g fat (2 g sat, 1 g mono); 11 mg cholesterol; 31 g carbohydrate; 12 g protein; 3 g fiber; 140 mg sodium; 738 mg potassium. Nutrition bonus: Vitamin C (150% daily value), Vitamin A (30% dv), Calcium (37% dv), Folate (23% dv), Potassium (21% dv), Magnesisum (19% dv), Zinc (17% dv).