Angel Berry Trifle
I usually serve this in summer when fresh berries are bountiful, but I recently prepared it with frozen cherries and light cherry pie filling instead. It was a delicious glimpse of summer-to-come! —Brenda Paine of North Syracuse, New York
SERVINGS: 14
CATEGORY: Lower Fat
TIME: Prep/Total Time: 15 min.
Ingredients:
* 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
* 1 pint each blackberries, raspberries and blueberries
Directions:
In a small bowl, whisk the milk and pudding mix for 2 minutes or until thickened. In a mixing 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.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment