2 c  Skim or 1% milk

      1 pk 3.4 oz instant French

           -vanilla pudding mix
  1 1/2 c  Cubed frozen fat free

           -golden pound cake
      4 ts Sherry or fruit juice

      1 c  Fresh raspberries

      8 tb Light cool whip

  1. In a small bowl, combine milk and pudding; beat until well blended. Let

  stand 5 minutes.
  2. Meanwhile, divide cake cubes evenly among 4 8 oz dessert cups.

  3. Divide half of raspberries evenly among dessert cups. Spoon pudding over

  raspberries. Top with remaining berries.
  4. Spoon 2 Tablespoons cool whip over each trifle cup. Refrigerate.

  Source:  Pillsbury Fast and Healthy Magazine, March/April 1993
  Each serving contains:  3 breads, 2 1/2 fruits, 1/2 fat
  Per serving:  400 calories