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

14 ServingsPrep/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. Let
• stand 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) equals 209 calories,

© Taste of Home 2011

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Angel Berry Trifle (continued)

Nutrition Facts: 6 g fat (5 g saturated fat), 10 mg cholesterol, 330 mg sodium, 32 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit, 1/2 reduced-fat milk.http://www.tasteofhome.com/Recipes/Angel-Berry-Trifle/Print