Save on Pinterest

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


  • 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.
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.

Recommended Video


Click stars to rate
Average Rating:
  • Moongoddess54
    May 27, 2014

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

    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 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.