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Angel Food Trifle Recipe

Angel Food Trifle Recipe

A creamy ricotta-vanilla "custard" cuts calories and boosts calcium in this light take on an English classic. —Merwyn Garbini, Tucson, Arizona
TOTAL TIME: Prep/Total Time: 15 min. YIELD:8 servings

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

  • 1. In a blender, combine yogurt and ricotta cheese; cover and process until combined.
  • 2. 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: 182 calories, 3g fat (2g saturated fat), 11mg cholesterol, 248mg sodium, 30g carbohydrate (25g sugars, 1g fiber), 8g protein Diabetic Exchanges: 1 starch, 0 fat-free milk, 0 fat.

Reviews for Angel Food Trifle

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MY REVIEW
Moongoddess54
Reviewed May. 27, 2014

"Kept exactly as is. Easy prep. Wonderful taste. Husband loved it."

MY REVIEW
DELLQ
Reviewed Aug. 10, 2013

"Made it for family cookout everyone loved it. My husband loved it because it was lighter than most trifles."

MY REVIEW
chinadoll2008
Reviewed May. 9, 2013

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

MY REVIEW
karsmitty2
Reviewed Jan. 24, 2013

"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."

MY REVIEW
todgham
Reviewed Jul. 17, 2010

"I love trifle so I will love this"

MY REVIEW
avalonblythe
Reviewed Jun. 7, 2010

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

MY REVIEW
Carrie D
Reviewed Apr. 11, 2010

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

MY REVIEW
mfl
Reviewed Apr. 5, 2010

"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."

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Wine Pairings

Sweet White Wine

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