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Makeover Cranberry Trifle

 Makeover Cranberry Trifle
You’d never guess that this showstopper fruit trifle recipe has been lightened up because it boasts all of the original’s festive flavor, but only half the fat and way fewer calories! Sonya Labbe - Santa Monica, California
15 ServingsPrep: 10 min. + chilling Cook: 15 min.


  • 1 package (16 ounces) frozen unsweetened strawberries, thawed
  • 1 package (12 ounces) fresh or frozen cranberries
  • 1 cup sugar
  • 1/2 cup water
  • 4 teaspoons grated orange peel
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 2 loaves (10-3/4 ounces each) frozen reduced-fat pound cake, thawed and cubed


  • In a large saucepan, combine the first five ingredients. Cook over
  • medium heat until the berries pop, about 15 minutes. Cool
  • completely.
  • Meanwhile, in a large bowl, beat the cream cheese, brown sugar and
  • vanilla until smooth. Fold in whipped topping.
  • Place a third of the cake cubes in a 3-qt. trifle bowl; top with a
  • third of the cranberry mixture and a third of the cream cheese
  • mixture. Repeat layers twice. Cover and refrigerate for at least 2
  • hours before serving. Yield: 15 servings.

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Makeover Cranberry Trifle (continued)

Nutritional Facts: 1 cup equals 316 calories, 12 g fat (6 g saturated fat), 33 mg cholesterol, 254 mg sodium, 49 g carbohydrate, 2 g fiber, 4 g protein.