Very Berry Trifle

Fresh summer berries make this spectacular dessert rich in vitamin C and full of flavor.

Very Berry Trifle
10 to 12
25 mins
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  • 1 4-serving-size package fat free, sugar-free instant vanilla pudding mix
  • 2 cups fat-free milk
  • 1 8 ounce package reduced-fat cream cheese (Neufchatel), softened
  • 1 8 ounce carton raspberry yogurt
  • 8 cups angel food cake cubes
  • 1 quart strawberries, quartered
  • 2 cups blueberries and/or raspberries
  • 1 recipe Berry Sauce
  • Fresh mint (optional)
Berry Sauce
  • 2 cups strawberries or raspberries
  • 2 - 3 tablespoons sugar
  • 1 tablespoon raspberry liqueur, rum, or orange juice

Prepare pudding mix according to package directions using the fat-free milk; set aside. In a large mixing bowl beat cream cheese and yogurt with an electric mixer on medium speed until smooth; stir in pudding.
To assemble trifle, in a 3-quart glass bowl or two 1-1/2-quart glass bowls layer 1/3 of the cake cubes, 1/3 of the pudding mixture, and 1/3 of the berries. Repeat layers twice. Cover and chill 4 to 24 hours. Spoon Berry Sauce onto individual serving plates; top with trifle. Garnish with fresh mint, if desired. Makes 10 to 12 servings.
Berry Sauce
In a blender container or food processor bowl combine 2 cups strawberries or raspberries, 2 to 3 tablespoons sugar, and 1 tablespoon raspberry liqueur, rum, or orange juice. Cover and blend or process until smooth; sieve to remove seeds, if desired. Cover and chill until serving time (up to 24 hours). Makes 1 cup.

nutrition information

Per Serving: cal. (kcal) 285, Fat, total (g) 6, chol. (mg) 20, sat. fat (g) 4, carb. (g) 50, fiber (g) 2, pro. (g) 8, vit. A (RE) 113, vit. C (mg) 52, sodium (mg) 301, calcium (mg) 121, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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