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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
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    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

  • 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.
Nutrition 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: 1-1/2 starch, 1/2 fat-free milk, 1/2 fat.

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Reviews

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Average Rating:
  • Moongoddess54
    May 27, 2014

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

  • DELLQ
    Aug 10, 2013

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

  • TweekyMom
    Jun 1, 2013

    No comment left

  • chinadoll2008
    May 9, 2013

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

  • karsmitty2
    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.

  • 1meal
    Aug 29, 2010

    No comment left

  • todgham
    Jul 17, 2010

    I love trifle so I will love this

  • avalonblythe
    Jun 7, 2010

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

  • Carrie D
    Apr 11, 2010

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

  • mfl
    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.