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Angel Berry Trifle

 Angel Berry Trifle
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
14 ServingsPrep/Total Time: 15 min.


  • 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 McCormick® Pure 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. Let
  • stand for 2 minutes or until soft-set.
  • In a large 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.
Nutritional Facts: One serving (3/4 cup) equals 209 calories,

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Angel Berry Trifle (continued)

Nutritional Facts: 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.