Very berry trifle
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Fat-free vanilla pudding; 4 serving size |
| 2 | cups | 1% low-fat milk |
| 8 | ounces | Lowfat cream cheese; softened |
| 8 | ounces | Nonfat raspberry yogurt |
| 8 | cups | Angel food cake; in cubes |
| 1 | quart | Strawberries; quartered |
| 2 | cups | Blueberries; or raspberries |
| Fresh mint; optional | ||
| 2 | cups | Strawberries; or raspberries |
| 2 | tablespoons | Sugar; to 3 tbsp |
| 1 | tablespoon | Raspberry liqueur; or orange juice |
Directions
BERRY SAUCE
Prepare pudding mix according to directions using skim milk; set aside. In a large bowl beat cream cheese and yogurt with an electric mixer on medium speed till smooth; stir in pudding.
To assemble trifle, in a 3-qt glass bowl or two 1½ quart glass bowls layer ⅓ of the cake cubes, ⅓ of the pudding mixture, and ⅓ of the berries. Repeat layers twice. Cover and chill 4 to 24 hours.
In a blender combine sauce ingredients and blend until smooth. Sieve to remove seeds if desired. Can be made ahead and chilled.
Spoon Berry Sauce onto individual serving plates; top with trifle. Garnish with fresh mint, if desired.
Per serving: 648 Calories; 6g Fat (8% calories from fat); 18g Protein; 135g Carbohydrate; 15mg Cholesterol; 1093mg Sodium Recipe by: Better Homes and Gardens - 6/97 Posted to TNT Recipes Digest by Betsy Burtis <ebburtis@...> on May 5, 98