Save on Pinterest

Angel Berry Trifle

I usually serve this berry trifle 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, North Syracuse, New York
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    14 servings

Ingredients

  • 1-1/2 cups cold fat-free milk
  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • 1 cup 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 and divided
  • 2 prepared angel food cakes (8 ounces each), cut into 1-inch cubes
  • 1 pint fresh blackberries
  • 1 pint fresh raspberries
  • 1 pint fresh blueberries

Directions

  • Whisk milk and pudding mix 2 minutes. Let stand until soft-set, about 2 minutes more. Meanwhile, beat yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping.
  • Place one-third of cake cubes in a 4-qt. trifle bowl. Top with one-third of pudding mixture, one-third of berries and half of remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. Serve immediately or refrigerate.
Nutrition Facts
3/4 cup: 209 calories, 6g fat (5g saturated fat), 10mg cholesterol, 330mg sodium, 32g carbohydrate (0 sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit, 1/2 reduced-fat milk.

Recommended Video