Makeover Cranberry Trifle

Name: Makeover Cranberry Trifle
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 15 servings.
Ingredients: 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 zest; 1 package (8 ounces) reduced-fat cream cheese; 1/4 cup packed light brown sugar; 1/2 teaspoon 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

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

Ingredients

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 zest
1 package (8 ounces) reduced-fat cream cheese
1/4 cup packed light brown sugar
1/2 teaspoon 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

Directions

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.

Nutrition Facts

1 cup: 316 calories, 12g fat (6g saturated fat), 33mg cholesterol, 254mg sodium, 49g carbohydrate (36g sugars, 2g fiber), 4g protein.

Originally published as Makeover Cranberry Trifle in Healthy Cooking December/January 2010

Reviews

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Average Rating:

pat wren

May 7, 2012

this is wonderful,my family just rave about it
devanscrnp

Nov 26, 2010

I made this for Thanksgiving dinner with my family and got rave reviews...would definitely make it again!
pat wren

Nov 24, 2010

made it for a church dinner was grate
holofernes

Nov 18, 2010

Knockout dessert - sweet and tangy at the same time - and gorgeous. Next time I'll double the cream cheese section.
strabue

Jan 13, 2010

My family really enjoyed this easy dessert.
beckga

Dec 26, 2009

I also added some raspberries to this. It was a hit for Christmas and I will make again!
linsvin

Dec 26, 2009

The presentation is beautiful. I did not lighten it up though. I also used the frozen Sara Lee pound cake for its density. You certainly can make this the night before, it held up nicely.
linsvin

Dec 24, 2009

Beautiful presentation,very easy to put together. Definitely use a pound cake for its density. Cranberry sauce "outstanding!"
KarenLiz

Dec 22, 2009

Delicious and yummy! We made it for a holiday party and will be making it again for Christmas. Sweet and tangy, easy to make and eye-pleasing.
Juli-Anne

Dec 9, 2009

great dish... my family loved it .... next time I think I'll add slices of angel food cake to each layer ... make it like a very large fruit shortcake... yum.....