Very berry trifle

10 Servings

Ingredients

Quantity Ingredient
1 pack Fat-free vanilla pudding; 4 serving size
2 cups 1% low-fat milk
8 ounces Lowfat cream cheese; softened
8 ounces Nonfat raspberry yogurt
8 cups Angel food cake; in cubes
1 quart Strawberries; quartered
2 cups Blueberries; or raspberries
Fresh mint; optional
2 cups Strawberries; or raspberries
2 tablespoons Sugar; to 3 tbsp
1 tablespoon Raspberry liqueur; or orange juice

Directions

BERRY SAUCE

Prepare pudding mix according to directions using skim milk; set aside. In a large bowl beat cream cheese and yogurt with an electric mixer on medium speed till smooth; stir in pudding.

To assemble trifle, in a 3-qt glass bowl or two 1½ quart glass bowls layer ⅓ of the cake cubes, ⅓ of the pudding mixture, and ⅓ of the berries. Repeat layers twice. Cover and chill 4 to 24 hours.

In a blender combine sauce ingredients and blend until smooth. Sieve to remove seeds if desired. Can be made ahead and chilled.

Spoon Berry Sauce onto individual serving plates; top with trifle. Garnish with fresh mint, if desired.

Per serving: 648 Calories; 6g Fat (8% calories from fat); 18g Protein; 135g Carbohydrate; 15mg Cholesterol; 1093mg Sodium Recipe by: Better Homes and Gardens - 6/97 Posted to TNT Recipes Digest by Betsy Burtis <ebburtis@...> on May 5, 98

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