CREDIT TO (TASTE OF HOME) AND RECIPE BY: Brenda Paine, North Syracuse, New York
Total Time
Prep/Total Time: 25 min
Makes
14 servings
Ingredients:
- 1-1/2 cups cold fat-free milk
- 1 package (1 ounce) sugar-free instant vanilla pudding mix
- 1 cup fat-free vanilla yogurt
- 6 ounces reduced-fat cream cheese, cubed
- 1/2 cup reduced-fat sour cream
- 2 teaspoons vanilla extract
- 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed and divided
- 2 prepared angel food cakes (8 ounces each), cut into 1-inch cubes
- 1 pint fresh blackberries
- 1 pint fresh raspberries
- 1 pint fresh blueberries
- Fresh mint leaves, optional
Directions:
- Whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes more. Meanwhile, beat yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping.
- Place a third of cake cubes in a 4-qt. trifle bowl. Top with a third of pudding mixture, a third of berries and half the remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. If desired, garnish with additional whipped topping and fresh mint leaves. Serve immediately or refrigerate.
Nutrition Facts:
3/4 cup: 234 calories, 6g fat (5g saturated fat), 10mg cholesterol, 342mg sodium, 34g carbohydrate (10g sugars, 3g fiber), 6g protein.