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Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, Exclusive: Christmas Trifle

By Paula Deen

It may be called a Christmas trifle, but I enjoy this delicious decadence at special-occasion meals at any time of the year. After all, what is there not to like about cake, cream, and fruit? These days I make my trifle with sugar-free products, but this can most certainly be made with full-sugar products as well. And while this version features beautiful raspberries, I just as often use blueberries, strawberries, or blackberries. There are two cups of cream in this trifle, so I treat it as a special indulgence. But a little does go a long way. Those couple cups of cream stretch out to serve twelve.

Ingredients

  • 1 box (16 ounces) sugar-free yellow cake mix
  • 2 cups sugar-free raspberry preserves
  • 2 tablespoons water
  • 2 pints fresh raspberries
  • 2 cups heavy cream
  • 2 tablespoons confectioners’ sugar
  • Fresh mint, for garnish

Directions

  1. Preheat the oven according to the cake mix package directions. Grease a 13 by 9-inch baking dish with cooking spray.
  2. Prepare the cake according to the package directions and pour the batter into the prepared baking dish. Bake according to the package directions.
  3. While the cake is baking, add the preserves and water to a small saucepan. Bring to a simmer. Add 1 pint of the raspberries and carefully stir to combine. Cook for 2 to 3 minutes and remove from the heat.
  4. In the bowl of an electric mixer fitted with the whisk attachment, or using a hand-held mixer, whisk together the cream and sugar until soft peaks form, about 3 minutes. Be careful not to overmix.
  5. Once the cake is cool, cut it into 1-inch-thick slices. Line the bottom of a 3-quart clear bowl or trifle dish with one third of the cake slices. Top with one third of the preserves. Smooth one third of the whipped cream on top with a rubber spatula, reaching the edges of the bowl. Repeat with another layer of cake, preserves, and whipped cream. Layer the last of the cake, preserves, and whipped cream, ending with the whipped cream. Decorate with the remaining 1 pint raspberries and garnish with mint. Serve at room temperature or chilled.

 Serves 12

More about Paula Deen Cuts the Fat, 250 Recipes All Lightened Up

Paula Deen has lost over 40 pounds and has maintained her weight loss for over two years by swapping out ingredients to reduce fat and calories. Paula’s key to weight loss is moderation and accountability, and one day a week she still enjoys good old southern cooking with biscuits and all. One does not have to give up taste when reducing calories, and these recipes are a testament to that. Paula shares 250 of her favorite recipes lightened up. This brand-new, New York Times best-selling cookbook presents lightened up versions of fifty of her classic southern recipes and presents new recipes that cut the calories but not the delicious taste.

The New-York Times Best-Selling cookbook, Paula Deen Cuts the Fat, 250 Favorite Recipes All Lightened Up, is now available now at Amazon, Barnes & Noble, Target, and your local bookstores!

Paula Deen - As a young girl growing up in Albany, Georgia, Paula Deen never dreamed she would become an American icon. As a young mother, Paula was living the American dream — married to her high school sweetheart and raising two adorable boys — when tragedy struck. Her parents died, her marriage failed and she began a prolonged battle with agoraphobia. With her boys in their teens and her family near homelessness, Paula took her last $200, reached deep inside her soul and started The Bag Lady, a home-based catering company that marked the start of Deen's professional cooking career. With sons Jamie and Bobby delivering lunch-and-love-in-a-bag, beginning in June 1989, Paula turned her life around by sharing what she knew best, traditional Southern cooking.

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