Ingredients Jump to Instructions ↓

  1. 1/4 cup 23g / 0.8oz Sliced unblanched almonds

  2. 1 tablespoon 15ml Shredded unsweetened coconut

  3. 1 Reduced calorie vanilla pudding mix

  4. 1/2-cup servings

  5. 2 cups 474ml Skim milk

  6. 1 tablespoon 15ml Grated orange zest

  7. 2 cups 474ml Frozen light whipped topping

  8. 10 oz 284g Angel food cake - cut into 2" cubes

  9. 1 cup 237ml Orange juice

  10. 1 Unsweetened pineapple tidbits - (20 oz) - drained

  11. 1 Mandarin orange sections - (11 oz) - drained

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large nonstick skillet, toast the almonds, stirring constantly, 2 minutes. Add the coconut and toast, stirring constantly, until both are lightly browned, about 2 minutes longer. Transfer to a heatproof plate. Prepare the pudding with the milk according to package directions; stir in the orange zest and 1 cup of the whipped topping. Place one-third of the cake cubes in a 2- to 3-quart glass bowl; drizzle with one-third of the orange juice. Spread one-third of the pudding mixture over the cake and top with one-third each of the pineapple and orange. Repeat the layering twice more. Spread the remaining 1 cup whipped topping over the top. Refrigerate, covered, at least 2 hours. Just before serving, sprinkle with the toasted almond and coconut mixture. This recipe yields 16 servings. Per Serving: 129 Calories, 2 g Total Fat, 1 g Saturated Fat, 1 mg Cholesterol, 231 mg Sodium, 25 g Total Carbohydrate, 1 g Dietary Fiber, 3 g Protein, 76 mg Calcium. Serving Provides: 1 Fruit/Vegetable, 80 Bonus Calories. Points Per Serving: 3.


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