Angel Berry Trifle Recipe

A delicious glimpse of summer-to-come!

[ingredients-list title=”Ingredients” serving_size=”3/4 cup”]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”15 Minutes”]

[step-item number=”1″ image_url=”” title=”” ]In a small bowl, whisk the milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.[/step-item]
[step-item number=”2″ image_url=”” title=”” ]In a large bowl, beat the yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping.[/step-item]
[step-item number=”3″ image_url=”” title=”” ]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.[/step-item][/step-list-wrapper]

[nutrition-info calories=”209″ calories_fat=”” fat=”6g” sat_fat=”5g” choles=”10mg” sodium=”330mg” carbs=”32g” sugars=”” protein=”5g” fiber=”3g”]

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

[/nutrition-info]

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Originally Published in Reader's Digest