Angel Berry Trifle

This low-fat trifle tastes wonderful with fresh berries served in the summer. For a delightful change, prepare it with frozen cherries and light cherry pie filling instead.


14 servings


1 1/2 cups cold fat-free milk
1 (1 ounce) package sugar-free instant vanilla pudding mix
1 cup (8 ounces) fat-free vanilla yogurt
6 ounces reduced-fat cream cheese, cubed
1/2 cup reduced-fat sour cream
2 teaspoons vanilla extract
1 (12 ounce) carton frozen reduced-fat whipped topping, thawed, divided
1 prepared angel food cake (18 inches), cut into 1 inch cubes
1 pint each blackberries, raspberries and blueberries


In a small bowl, whisk the milk and pudding mix for 2 minutes or until thickened. In a bowl, beat the yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping.

Place 1/3 of the cake cubes in a 4-quart trifle bowl. Top with 1/3 of the pudding mixture, 1/3 of the berries and 1/2 of the remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. Serve immediately or refrigerate.


Store in refrigerator.

Nutritional Information

One serving: (3/4 cup), Calories: 209, Fat: 6 g, Saturated Fat: 5 g, Cholesterol: 10 mg, Sodium: 330 mg, Carbohydrate: 32 g, Fiber: 3 g, Protein: 5 g, Diabetic Exchange: 1 starch, 1 fat, 1/2 fruit, 1/2 reduced-fat milk.

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map