1 package white or yellow cake mix
1/4 cup canola oil
3 egg whites
1/2 cup kirsch, sherry or Grand Marnier
4 cups fresh raspberries
6 peaches, peeled and thinly sliced
2 packages fat-free, sugar-free instant vanilla pudding
4 cups fat-free milk
1 1/4 cup light nondairy whipped topping
1/4 cup slivered almonds, toasted
Preheat the oven to 350 F or to the temperature specified on the cake mix directions. Lightly coat a 17-by-11-inch baking sheet with cooking spray.
In a large bowl, using an electric mixer on low speed, beat together the cake mix, oil and egg whites until well blended.
Pour the cake batter into the baking pan. Place in the oven and bake according to package directions.
Remove the cake from the oven and sprinkle the liqueur over the warm cake. Cool completely.
Cut cake into 1-inch squares and place in serving bowls, about 9 squares per bowl. Add raspberries and sliced peaches.
In a separate bowl, whisk together the vanilla pudding and milk. Pour the pudding over the fruit and cake. Place the serving bowls in the refrigerator and chill for several hours. Don't stir or mix.
To serve, top each trifle with 1 tablespoon whipped topping and garnish with almonds. Serve immediately.
by Mayo Cllinic Staff