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Exps 46403 Thhc1757655d20a Rms 5

Makeover Cranberry Trifle

TOTAL TIME: Prep: 25 min. + chilling YIELD: 15 servings.
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

  • 1. In a large saucepan, combine the first five ingredients. Cook over medium heat until the berries pop, about 15 minutes. Cool completely.
  • 2. Meanwhile, in a large bowl, beat the cream cheese, brown sugar and vanilla until smooth. Fold in whipped topping.
  • 3. 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.

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