LOW-FAT BAKING : Just a Trifle

This layered dessert may be your answer to presenting something spectacular on short notice. But assure your guests that it’s not quite as evil as it looks. The half a cup of oil or butter required by the cake mix is replaced with pureed fruit or vegetables. In this case we’ve chosen beets--you may use fresh beets cooked until tender or canned ones. Even by itself, the chocolate cake is moist and delicious.

The calorie and fat count is higher than most of our other low-fat desserts, but when you consider that the same trifle made with butter, real whipped cream and whole milk, would have 300 calories and 16 grams of fat per serving, this dessert turns out to be a not-so-guilty pleasure.

LESS EVIL RED DEVIL TRIFLE

1/2 cup cooked beet puree or 1 (8-ounce) can sliced or julienned beets, liquid reserved

1 1/3 cups water

1 (18.25-ounce) package devil’s food cake mix

1 egg

2 egg whites

1 (3.9-ounce) package chocolate instant pudding and pie filling mix

2 cups nonfat milk

1 teaspoon vanilla

1/4 cup coffee liqueur

1/2 to 1 (8-ounce) carton non-dairy low-fat whipped topping

Fresh strawberries or cocoa for garnish

If using canned beets, drain and add water to liquid to measure 1 1/3 cups. Puree beets until smooth. Set aside.

Combine beet puree, beet liquid or 1 1/3 cups water, cake mix, egg and egg whites. Beat according to package directions. Divide batter into 2 (9- or 8-inch) round cake pans (depending on diameter of deep glass trifle bowl) greased and lined with parchment paper. Bake at 350 degrees about 25 minutes or until cake tests done in center. Remove to wire rack to cool.

Combine pudding mix with nonfat milk and vanilla. Beat according to package directions. Chill until thickened.

Place 1 cake layer in bottom of deep glass serving bowl, trimming cake sides, if necessary. Poke holes in cake. Drizzle with 2 tablespoons coffee liqueur. Spread with half of chocolate filling. Spread with half of whipped topping.

Top with remaining cake layer (do not press down). Poke holes in cake. Drizzle with remaining coffee liqueur, then spread with remaining chocolate filling. Pipe remaining whipped topping on top. Chill until serving time. Garnish top with strawberries or cocoa, if desired. Makes 16 servings.

Each serving contains about:

204 calories; 396 mg sodium; 14 mg cholesterol; 5 grams fat; 36 grams carbohydrates; 4 grams protein; 0.09 gram fiber.