Friday, September 11, 2009

Angel Berry Trifle

Okay, so this recipe is a win-win-win-win.

1) It looks beautiful.
2) It's easy to make.
3) It's really, really yummy. Really.
4) It's lowfat (for a dessert), but you can't at all.

So the next time you go to a party whip it up and serve!

Angel Berry Trifle


1-1/2 cups cold fat-free milk

1 package (1 ounce) sugar-free instant vanilla pudding mix

1 cup (8 ounces) fat-free vanilla yogurt

6 ounces reduced-fat cream cheese, cubed

1/2 cup reduced-fat sour cream

2 teaspoons vanilla extract

1 carton (12 ounces) frozen reduced-fat whipped topping, thawed, divided

1 prepared angel food cake (18 inches), cut into 1-inch cubes (Walmart has a great sugar-free Angel Food cake)

1 pint each blackberries, raspberries and blueberries (I couldn't find blackberries, so I used strawberries and it was delicous!)


In a small bowl, whisk the milk and pudding mix for 2 minutes or until soft-set. In a large bowl, beat the yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping.
Place a third of the cake cubes in a 4-qt. trifle bowl. Top with a third of the pudding mixture, a third of the berries and half of the remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. Serve immediately or refrigerate. Yield: 14 servings.

Nutrition Facts

One serving: (3/4 cup)

Calories: 209

Fat: 6 g

Saturated Fat: 5 g

Cholesterol: 10 mg

Sodium: 330 mg

Carbohydrate: 32 g

Fiber: 3 g

Protein: 5 g

Diabetic Exchange: 1 starch, 1 fat, 1/2 fruit, 1/2 reduced-fat milk.

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