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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 Mar. 27, 2013 by BrnrMom
This is my families go to dessert. It's easy and delicious. I have made this about 5 times now with all different types of berries and my family still loves it!
Reviewed on Feb. 25, 2013 by Bleweyez
This was excellent and easy to put together. I changed some of the amounts of the ingredients, but a trifle is very forgiving. It was a hit at the party. Everyone wanted the recipe and a second helping!!!
Reviewed on Feb. 01, 2013 by oneyummy
Absolutely scrumptious!
Reviewed on Dec. 11, 2012 by Kayhet
wonderful!
Reviewed on Jul. 06, 2012 by erinmeu
I have made this multiple times its so easy to make everyone loves it and you don't feel as guilty about having dessert. I also add strawberries and have used frozen berries when they were out of season.
Reviewed on May. 25, 2012 by joybear1
I've been making this recipe for years! Its a Memorial Day staple.
Reviewed on Sep. 07, 2011 by debraj1@telus.net
This recipe is AWESOME! It was a huge success at one of our family get togethers this summer. It is now a family favorite as many family requested this recipe!
Reviewed on Aug. 06, 2011 by westiesz
I made this recipe for my husband's Birthday on Aug 1st. It was a hit!! I have made many trifles, but this one is the best for summer. We have a rasberry patch and it is so pleantiful this year. My daughter says: Mom is sthe best baker!! Bonnie Spokane Wa.
Reviewed on Aug. 05, 2011 by oneFitzy
This was my first time for making trifle. Since I didn't have angel food cake, I used a ready-made yellow cake (Biscuitboden, in German) and it turned out great!
Reviewed on Aug. 04, 2011 by donnagene
I made this with a sugarfree Angelfood cake and sugarfree pudding and everyone loved it.
Reviewed on Aug. 04, 2011 by evalyn cabell
I made this to take to our church luncheon. It got rave reviews and there was not a crumb left. I didn't have raspberries, but had some good fresh peaches that I substituted in their place and it was wonderful.
Reviewed on Aug. 04, 2011 by gandgs5872
i made this and several of your other trifles they are the best and easy to make
Reviewed on Aug. 04, 2011 by ulwae
this can also be served frozen, great on a hot day
Reviewed on Aug. 04, 2011 by indylady
I made this for a gathering of about 40 people and it was a hit. I had to give out the recipe. I made it lilke the reciipe stated, but will try it with the suggestions from others. It is definitely a keeper.
Reviewed on Aug. 04, 2011 by clarissa stemple
I made with lemon pudding & yogurt, scrumptious.
Reviewed on Aug. 04, 2011 by Ronnie18017
It was absolutely delicious! I took it to a picnic and it was gone in about 20 minutes! And it was so easy to prepare!
Reviewed on Jul. 29, 2011 by karinpaisley
This is one of my favorite "go-to" desserts! I have never used the cream cheese and yogurt, though; and i always get rave reviews. It must have been completely left out from my original recipe; although, I always still seem to have plenty of filling. Also, it is less calories. Sounds good, though. I may try it next time.
Reviewed on Jul. 28, 2011 by bnrudy
Individual Trifles so much more prettier and nicer to server, I also made it with lemon yogurt and pudding and real whipped topping with a lemon zest 5 stars my way
Reviewed on Jul. 28, 2011 by cherrylady
I like to make trifles in individual glass serving dishes. It is so much prettier than digging into the big bowl and you can make sure each serving gets a taste of everything!
Reviewed on Jul. 28, 2011 by Netizen
We use canned whipped topping and fat free/sugar free yogurts to avoid the trans fats/hydrogenated oils in the frozen whipped topping and the boxed puddings. You can vary the berries and yogurts to suit tastes.
Reviewed on Jul. 05, 2011 by ChristaEatsCake
I used lemon yogurt and lemon pudding instead of vanilla. AMAZING! Will make again! Yummm!
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