Angel Berry Trifle Recipe

Nutrition Facts

  • One serving:
  • (3/4 cup)
  • Calories:
  • 209
  • Fat:
  • 6 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 10 mg
  • Sodium:
  • 330 mg
  • Carbohydrate:
  • 32 g
  • Fiber:
  • 3 g
  • Protein:
  • 5 g
  • Diabetic Exchange:
  • 1 starch, 1 fat, 1/2 fruit, 1/2 reduced-fat milk.


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Angel Berry Trifle

Light & Tasty

I usually serve this in summer when fresh berries are bountiful, but I recently prepared it with frozen cherries and light cherry pie filling instead. It was a delicious glimpse of summer-to-come! —Brenda Paine of North Syracuse, New York

SERVINGS: 14

CATEGORY: Lower Fat

METHOD:

TIME: Prep/Total Time: 15 min.

Ingredients:

  • 1-1/2 cups cold fat-free milk
  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • 1 cup (8 ounces) fat-free vanilla yogurt
  • 6 ounces reduced-fat cream cheese, cubed
  • 1/2 cup reduced-fat sour cream
  • 2 teaspoons vanilla extract
  • 1 carton (12 ounces) frozen reduced-fat Cool Whip® whipped topping, thawed, divided
  • 1 prepared angel food cake (18 inches), cut into 1-inch cubes
  • 1 pint each blackberries, raspberries and blueberries

Directions:

In a small bowl, whisk the milk and pudding mix for 2 minutes or until thickened. In a mixing bowl, beat the yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping.
    Place a third of the cake cubes in a 4-qt. trifle bowl. Top with a third of the pudding mixture, a third of the berries and half of the remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. Serve immediately or refrigerate. Yield: 14 servings.


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