ANGEL BERRY TRIFLE

Angel Berry Trifle image

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

Provided by Taste of Home

Time 25m

Yield 14 servings.

Number Of Ingredients 11

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

Steps:

Whisk milk and pudding mix for 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 : Calories 209 calories, Fat 6g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 330mg sodium, Carbohydrate 32g carbohydrate, Fiber 3g fiber), Protein 5g protein.