Very Berry Trifle

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



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


Directions
1.
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.
2.
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
1.
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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