Looking for a Light Berry Trifle Recipe?

[susanr613]

Does anyone have a "light" berry trifle recipe? Thank you!

 

[time2cook]

Angel Berry TrifleIngredients:
* 1-1/2 cups cold fat-free milk
* 1 package (1 ounce) 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 carton (12 ounces) 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 blueberriesDirections:
In a small bowl, whisk the milk and pudding mix for 2 minutes or until thickened. In a mixing bowl, beat the yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping.
Place a third of the cake cubes in a 4-qt. trifle bowl. Top with a third of the pudding mixture, a third of the berries and half of the remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. Serve immediately or refrigerate. Yield: 14 servings. Nutrition Facts
* 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.Chocolate Cherry Trifle
Ingredients:
* 3 cups cold fat-free milk
* 2 packages (1.4 ounces each) sugar-free instant chocolate fudge pudding mix
* 1 prepared angel food cake (9 ounces), cut into 1-inch cubes
* 2 cans (20 ounces each) reduced-sugar cherry pie filling
* 2 cans (20 ounces each) unsweetened crushed pineapple, drained
* 1 carton (16 ounces) frozen reduced-fat whipped topping, thawed
* 1/4 cup chopped pecansDirections:
In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.
Place half of the cake cubes in a 4-qt. trifle or glass bowl. Top with half each of the pudding, pie filling, pineapple and whipped topping. Repeat layers. Sprinkle with pecans. Refrigerate leftovers. Yield: 18 servings. Nutrition Facts
* One serving:1 cup
* Calories: 221
* Fat:5 g
* Saturated Fat:3 g
* Cholesterol: 1 mg
* Sodium:266 mg
* Carbohydrate:41 g
* Fiber:1 g
* Protein:3 gStrawberry Lemon Trifle
Ingredients:
* 4 ounces fat-free cream cheese, softened
* 1 cup fat-free vanilla yogurt
* 2 cups fat-free milk
* 1 package (3.4 ounces) instant lemon pudding mix
* 2 teaspoons grated lemon peel
* 2-1/2 cups sliced fresh strawberries, divided
* 1 tablespoon white grape juice or water
* 1 prepared angel food cake (10 inches)Directions:
In a mixing bowl, beat cream cheese and yogurt. Add the milk, pudding mix and lemon peel; beat until smooth. In a blender, process 1/2 cup strawberries and grape juice until smooth.
Tear cake into 1-in. cubes; place a third in a trifle bowl or 3-qt. serving bowl. Top with a third of the pudding mixture and half of the remaining strawberries. Drizzle with half of the strawberry sauce. Repeat. Top with remaining cake and pudding mixture. Cover and refrigerate for at least 2 hours. Yield: 14 servings. Nutrition Facts
* One serving:
* Calories:180
* Fat:0 g
* Saturated Fat:0 g
* Cholesterol:2 mg
* Sodium:378 mg
* Carbohydrate:39 g
* Fiber:0 g
* Protein:6 gThree Berry Lemon Trifle
Ingredients:
* 1 can (14 ounces) fat-free sweetened condensed milk
* 1 carton (8 ounces) fat-free reduced-sugar lemon yogurt
* 1/3 cup lemon juice
* 2 teaspoons grated lemon peel
* 1 carton (8 ounces) reduced-fat whipped topping, thawed, divided
* 1 prepared angel food cake (16 ounces), cut into 1-inch cubes
* 1 cup sliced fresh strawberries
* 1 cup fresh blueberries
* 1 cup fresh raspberries
* 2 tablespoons slivered almonds, toastedDirections:
In a large bowl, combine the milk, yogurt, lemon juice and peel. Fold in 2 cups whipped topping.
In a 3-qt. trifle bowl or deep salad bowl, layer a third of the cake cubes, a third of the lemon mixture and all of the strawberries. Repeat cake and lemon mixture layers. Top with blueberries and remaining cake cubes and lemon mixture. Sprinkle with raspberries.
Spread remaining whipped topping over berries; sprinkle with almonds. Cover and refrigerate for at least 8 hours. Yield: 16 servings. Nutrition Facts
* One serving:
* Calories:203
* Fat:2 g
* Saturated Fat:2 g
* Cholesterol: 2 mg
* Sodium:181 mg
* Carbohydrate:40 g
* Fiber:1 g
* Protein:5 g
* Diabetic Exchange: 2 starch, 1/2 fruit, 1/2 fat.These are some I had in my files. Hope you can use one of these. Linda

 

[DebbieJ]

Susan, last spring I did a simple trifle of angel food cake, strawberries, sugar free pudding, and lite or fat free cool whip. I toasted almonds in the 8" saute pan and sprinkled them on top. Had a couple $1k shows with it!