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Angel Food Trifle

 Angel Food Trifle
A creamy ricotta-vanilla "custard" cuts calories and boosts calcium in this light take on an English classic. —Merwyn Garbini, Tucson, Arizona
8 ServingsPrep/Total Time: 15 min.


  • 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


  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white

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Angel Food Trifle (continued)

Wine (continued)
wine such as Moscato or a sweet Riesling.