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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
This recipe is:
Contest Winning
Healthy
Quick
Diabetic Friendly
Nutritional Analysis: One serving (3/4 cup) equals 209 calories, 6 g fat (5 g saturated fat), 10 mg cholesterol, 330 mg sodium, 32 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit, 1/2 reduced-fat milk.
Originally published as Angel Berry Trifle in Light & Tasty February/March 2003, p39
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Reviewed on Feb. 13, 2011 by NYCcook
I rarely write reviews but this superb trifle is the BEST of any or all anywhere, IMO! Stop looking! What separates this from all the others, is the filling! Better than creme anglaise! I used chunks of pound cake and madeliene cookies, drizzles them with a dark rum, spread on these layers some very good brand lemon curd, then layered the filling and the fruit. The taste and the creaminess of the whipped filling/ creme is beyond compare! The proportions of pudding, sour cream, cream cheese can be more or less....I used two boxes of the pudding and more real, freshly whipped cream! Admittedly, not as fat free or low calorie as the original recipe, but very, very good! I put the trifle in small clear glass old fashion bar glasses, serving them individually. I find that most times, the standard trifle bowl is too much/too large, with a lot left over! The smaller individual portions help on eliminating waste! Sorry for the typo's, I could not scroll up or down on the "write a review" window to proof read my typing but I hope it comes out ok so everyone can read it and understand it! Please try this recipe, no matter how you make it, you and your guests will enjoy it like no other!
Reviewed on Sep. 04, 2010 by CWyatt
Very light and satisfying- not too sweet!
Reviewed on Jul. 05, 2010 by MDR13
Easy to make and tastes wonderful! I used strawberries in place of blackberries. Excellent summer dessert.
Reviewed on Jun. 03, 2010 by julielw
I've made this several times, most recently for a Memorial Day get-together (since it was red, white and blue as well as so good). I use a boxed mix for the angel food cake and bake it in two loaf pans since you're just cutting it up in cubes anyway, it doesn't matter what you bake it in and the rectangular shapes are easier to cut up with a long serrated knife. Since it's a layered trifle, it's very adaptable to whatever berries (or other fruit) you have on hand as well as whatever flavor of pudding you want. Even the exact amounts don't really matter too much. I don't have a trifle pan but use a 2.5 quart pyrex mixing bowl and just fit as much in as I can. This is an excellent recipe that is easy,delicious and always well received. Julie
I've made this several times, most recently for a Memorial Day get-together (since it was red, white and blue as well as so good).
I use a boxed mix for the angel food cake and bake it in two loaf pans since you're just cutting it up in cubes anyway, it doesn't matter what you bake it in and the rectangular shapes are easier to cut up with a long serrated knife. Since it's a layered trifle, it's very adaptable to whatever berries (or other fruit) you have on hand as well as whatever flavor of pudding you want. Even the exact amounts don't really matter too much. I don't have a trifle pan but use a 2.5 quart pyrex mixing bowl and just fit as much in as I can.
This is an excellent recipe that is easy,delicious and always well received.
Julie
Reviewed on Jun. 03, 2010 by TimsBabe
awesomely tasty, only one complaint-the recipe calls for a 4qt. trifle bowl and most trifle bowls sold are 3 qt.; I can't fit the last 3 layers in my 3 qt.
Reviewed on May. 11, 2010 by redneckgal
Made this twice already but substituted bananas for the berries..and it turned out wonderful-- many requests for recipe. Thanks..
Reviewed on May. 09, 2010 by HsyBar
I made this for my mother and mother-in-law for Mother's Day. They loved it and so did I!It is light and has a wonderful flavor pairing the berries with the angel fool cake and pudding mix.I used a box angel food cake instead of a bought one (usually much cheaper) and had enough for the recipe.I will absolutely make this again. It was easy and absolutely yummy!
I made this for my mother and mother-in-law for Mother's Day. They loved it and so did I!It is light and has a wonderful flavor pairing the berries with the angel fool cake and pudding mix.
I used a box angel food cake instead of a bought one (usually much cheaper) and had enough for the recipe.
I will absolutely make this again. It was easy and absolutely yummy!
Reviewed on May. 09, 2010 by hccpa
I made this for a family get together for Mother's Day. There were 15 people there and everyone raved about it. They couldn't believe that it was low fat and sugar.I will certainly make it again. It was reasonably fast and certainly easy to make.
I made this for a family get together for Mother's Day. There were 15 people there and everyone raved about it. They couldn't believe that it was low fat and sugar.
I will certainly make it again. It was reasonably fast and certainly easy to make.
Reviewed on May. 05, 2010 by Suncity103
Would like to make but have never heard of an 18 inch angel food cake - what size should I purchase for preparing this?
Reviewed on May. 03, 2010 by wjdahler
Have made this recipe numerous times for different occasions and always come home with empty bowl. Everyone loves it! A definite keeper.
Reviewed on Apr. 12, 2010 by kellyngman
This is sooo good and so pretty on the table! Have made it several times already.
Reviewed on Oct. 26, 2009 by ytsmom
This is fabulous. I first made for a family event and one of the cousins wanted the recipe for their card group. I have since made it several times, substituting lemon for the vanilla pudding and yogurt. It is even better. I just use the berries that I have available. Impressive and easy!
Reviewed on Apr. 14, 2009 by lmartin1313
Reviewed on Jun. 20, 2008 by 1apple
Reviewed on May. 04, 2008 by Karen_edgar
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