Janet's Pb Trifle Low Fat Version??

[janezapchef]

Has anyone made this using the No Pudge Brownies, fat-free,sugar-free pudding and light cool whip? Just wondering if it's still good. I have a show Saturday that is a Weight Watchers crowd. I thought if this is good as low-fat, I would do this. I plugged all the numbers into Weight Watchers and it's only 5 points a serving made this way (I always use reduced-fat pb too). Just wondering if anyone has tried it low-fat style??

 

[janetupnorth]

Man, you're putting me on a diet now!

I don't see why it wouldn't be good. I've done it with fat free pudding, low fat whipped topping and low fat PB. I haven't tried the no pudge brownies but I'm sure it would be fine!

Only 5 points? How big is a serving? I tend to heap a big spoonful on my plate! :angel:

 

[janezapchef]

Oh, I do too. I figured it with 24 servings since that is what the brownies would work out to be -- 24 "servings" of brownies. In reality, it's probably only 16 or less, huh? I've never actually counted how many I can get out of it.

 

[Laura420]

Sorry to hijack - but do you think I can make this trifle using the torte pan... putting the pudding in the first layer and the cream and PB cups on the top?

 

[Intrepid_Chef]

Just a warning ... sugar free pudding in large quantities tends to have, ahem, gastric side effects.

I'd make the regular pudding with fat-free milk, but that's just me.

 

[janetupnorth]

Sorry to hijack - but do you think I can make this trifle using the torte pan... putting the pudding in the first layer and the cream and PB cups on the top?

Of course, but the cakes tend to be drier in the torte pan I noticed. It depends on what effect you want. I do like the trifle personally better than the PB torte with marshmellows.

 

[Laura420]

Of course, but the cakes tend to be drier in the torte pan I noticed. It depends on what effect you want. I do like the trifle personally better than the PB torte with marshmellows.

I want it to be just like your trifle. I was thinking of making it with brownies, just like the trifle. And use your Pb and Pudding mix in the first layer, and put the whipped topping on the top with the chopped up PB cups...

 

[janetupnorth]

I want it to be just like your trifle. I was thinking of making it with brownies, just like the trifle. And use your Pb and Pudding mix in the first layer, and put the whipped topping on the top with the chopped up PB cups...

I don't think it would be a problem...give it a shot.

 

[MartiMason]

I made this last weekend at my very first party. We used sugar fee pudding and I'm glad we did because it was still very sweet, but yummy! I'm sure using the no pudge brownies wouldn't be a problem. I think as long as you have some kind of a base (brownies) you are good to go! Good Luck!

 

[Chef Kearns]

I made it on Thursday WW friendly. We used fat-free brownies, skim milk, fat free cool whip, fat free pudding mix. Everything was fat free except for the Reeses on top of the trifle and we skimpt on that. It was soooo goooood!!! You could not taste a difference!! At least I don't think so, I never tried a full fat version.

 

[Chef Kearns]

BTW, Janet that you for the recipe and the steps!! That is an all-time favorite now!!

 

[Laura420]

maybe make em both, and if someone can guess the difference, give'em a SB or something

 

[janetupnorth]

BTW, Janet that you for the recipe and the steps!! That is an all-time favorite now!!

Glad to be of help!

When I don't want to spend money on PB cups, I melt a little extra PB and drizzle it on the top...I then grate a few chocolate chips over that. It looks really nice. ...just did it as a matter of fact for a church potluck tomorrow!

I asked the kids if I should bring a pumpkin spice trifle or black forest trifle and DD (7) said, "Mom, make your peanut butter one, that is my favorite and everyone loves it!" So, she won!

 

[Laura420]

I don't think it would be a problem...give it a shot.

Update: I made it and it came out awsome. It was great eating a slice instead a pile-o-mush! LOL... I will def make again, and again. Thanks so much for the original recipe...