Low Calorie Raspberry Chocolate Trifle with Amaretto

Raspberry Chocolate Trifle with Amaretto
Cook's notes: A Valentine treat sure to win you over with lots of options, great flavor combinations and it's easy on the waistline. A second option listed in ingredients has more calories for those who might want to splurge for a special occasion. Depending on the size of the glass recipe serves 4-6. I used small wine glasses and had 5 servings.  Recipe can be easily doubled.
Ingredients:

• 1 loaf size angel food cake (store-bought)
• 1 regular size box of sugar free chocolate pudding or regular chcolate pudding mix
• skim milk or 2% milk
• 1 pint fresh raspberries
• 1 container lite whipped topping or 2 cups heavy cream, whipped
• 1 tsp. almond extract or 2 TB amaretto 
• optional shaved semisweet baking chocolate or a sprinkle of mini chocolate chips

Directions:

• Remove whipped topping from freezer to soften or whip cream.  
• Make chocolate pudding with milk according to package directions. Whisk in almond extract or amaretto. Set aside to cool.
• Rinse raspberries and drain on a paper towel.
• Tear angel food cake into small chunks.
• Steps to assemble:Line bottom of glass with a few cake chunks, add a heaping tablespoon of pudding, top with a tablespoon of whip cream and a few berries. Repeat the layers again in same order ending with whipped topping. Top with a raspberry. Optional grating chocolate shaving on top of whip cream layer.  
• Refrigerate at least four hours for best flavor. 
• If you care to splurge even more-sprinkle a few candies around the serving dish for garnish.   

Raspberry Chocolate Trifle with  Amaretto is the perfect piece de resistance for a Sun Dried Tomato and Cheese Stuffed Chicken Rollatini meal.