Berry Trifle Cake
Have this luscious fruit-topped cake on the table in only 15 minutes. To tote it to a picnic or potluck, follow the step to separate, seal, and assemble on site.
Ingredients
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1 9-1/2-inch tart-shape sponge cake
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1/2 cup berry or orange juice
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1/4 of an 8-ounce container frozen whipped dessert topping, thawed
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1 6-ounce carton (2/3 cup) berry-flavor yogurt
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2 cups raspberries, strawberries, blackberries, and blueberries
Directions
1.
Place cake on a serving platter; sprinkle with juice. Set aside.
2.
Stir together whipped topping and yogurt in a small mixing bowl, spread on cake. Cover and chill up to 2 hours.
3.
To serve, arrange berries on the cake. Cut into wedges. Makes 8 servings.
To transport to a picnic or potluck,
seal berries in a self-sealing plastic bag. Transport cake and berries in an insulated cooler with ice packs. Assemble before serving.
Nutrition information
Calories 146, Total Fat 3 g, Saturated Fat 2 g, Cholesterol 27 mg, Sodium 76 mg, Carbohydrate 28 g, Fiber 1 g, Protein 3 g.
Percent Daily Values are based on a 2,000 calorie diet
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