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.
One serving: (3/4 cup)
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.