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Angel Berry Trifle
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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 whipped topping, thawed, divided
1 prepared angel food cake (18 inches), cut into 1-inch cubes
1 pint each blackberries, raspberries and blueberries
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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Printed from tasteofhome.com Jul 20, 2008Copyright Reiman Media Group, Inc © 2008 |