Very Berry Trifle
Recipe from Better Homes and Gardens

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


Very Berry Trifle

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Servings: Makes 10 to 12 servings.
Prep Time: 25 mins
Total Time: 25 mins
Related Categories: English Trifle, Trifle

 
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Ingredients
  • 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)
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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
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: Calories 285, Total Fat 6 g, Saturated Fat 4 g, Cholesterol 20 mg, Sodium 301 mg, Carbohydrate 50 g, Fiber 2 g, Protein 8 g. Daily Values: Vitamin A 11%, Vitamin C 88%, Calcium 12%, Iron 2%. Percent Daily Values are based on a 2,000 calorie diet
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Related Recipe
Strawberry Crown Trifle
Strawberry Crown Trifle

Trifles, a timeless English dessert, usually consist of cake cubes soaked with brandy, rum, or liqueur and layered with jam and custard. This version, from 1974 version, has crushed fresh fruit for the jam and a rich vanilla pudding for the custard. Assemble and refrigerate the trifle a day before serving so the pudding, berries, and liqueur have time to flavor the cake. This beautiful cake makes 12 servings.

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