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Angel Food Trifle Recipe

Angel Food Trifle Recipe photo by Taste of Home

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“A creamy ricotta-vanilla ‘custard’ cuts calories and boosts calcium in this light take on an English classic.” Merwyn Garbini - Tucson, Arizona

This recipe is:

Healthy

Quick

Diabetic Friendly

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Angel Food Trifle Recipe

Prep/Total Time: 15 min.

Yield: 8 Servings

15 15

Ingredients

2 cups fat-free vanilla yogurt
1 cup part-skim ricotta cheese
1 cup fresh blueberries
1 cup sliced fresh strawberries
4 cups cubed angel food cake
1/2 cup reduced-fat whipped topping

Directions

In a blender, combine yogurt and ricotta cheese; cover and process until combined.
In a small bowl, combine blueberries and strawberries. Place half the cake cubes in a 2-qt. glass bowl. Layer with 1 cup berries and half the yogurt mixture. Top with remaining cake cubes, 3/4 cup berries and the remaining yogurt mixture. Garnish with remaining berries. Top with whipped topping. Refrigerate leftovers. Yield: 8 servings.

Nutritional Facts 3/4 cup equals 182 calories, 3 g fat (2 g saturated fat), 11 mg cholesterol, 248 mg sodium, 30 g carbohydrate, 1 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat-free milk, 1/2 fat.

Originally published as Angel Food Trifle in Healthy Cooking April/May 2010, p32

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Angel Food Trifle

Angel Food Trifle

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Reviewed on May. 09, 2013 by chinadoll2008

Very light & refreshing. Perfect dessert on a hot summer night!

Reviewed on Jan. 24, 2013 by karsmitty2

I've made this dessert a few times, and always receive compliments on it. People love it because it satisfies their sweet tooth without being high in calories & fat.

Reviewed on Jul. 17, 2010 by todgham

I love trifle so I will love this

Reviewed on Jun. 07, 2010 by avalonblythe

Made it for my mother and husband. It was a hit.

Reviewed on Apr. 11, 2010 by Carrie D

This dessert is light and very delicious. The ricotta adds a nice touch.

Reviewed on Apr. 05, 2010 by mfl

I made this dessert the night before I was going to serve it... which might have been my mistake, but when I served it, the yogurt had separated and the bottom of the dish was watery...to say the least, I was disappointed, if you are going to use yogurt, you either must serve it right away, or I would try draining off the whey before mixing it w/the ricotta, or use Greek yogurt.