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This skinny berry trifle dessert is perfect for summer parties and Fourth of July festivities made with angel food cake, my skinny cake frosting recipe, and fresh ripe berries.
There are quite a few versions of this great trifle dessert out there. A couple of my favorites are Patriotic Berry Trifle (Sunny Anderson for Food Network Magazine) and the Red, White, and Blue Trifle (Gina’s Skinny Recipes). I made my own special dessert with my favorite skinny cake frosting recipe. It was a great dish for our Fourth of July cookout, but it is wonderful all summer long.
How To Make An Easy Skinny Berry Trifle
Ingredients:
1 premade angel food cake, cut into cubes
16 oz low-fat cream cheese, softened
24 oz Cool whip lite or Truwhip, thawed
2 pints organic blueberries
2 pints organic strawberries, hulled and sliced (save a few for the top for decoration)
2 tsp vanilla extract
1/4 cup powdered sugar
Directions:
Mix cream cheese, powdered sugar, cool whip, and vanilla extract until smooth and creamy. Set aside.
Arrange a layer of cake cubes in the bottom of a trifle bowl. Sprinkle evenly with a layer of blueberries. Add half the cream mixture and gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on the strawberries, then sprinkle more blueberries and top with the remaining cream mixture. Finish by garnishing the top with the blueberries and strawberries in your favorite pattern. Cover and refrigerate for 1 hour before serving. Dig in….less guilt and so delicious!!
If you’re looking for something a little more indulgent, you should try this moist strawberry tres leches trifle. So good!!
Ingredients
- 1 premade angel food cake cut into cubes
- 2 8 oz bars low fat cream cheese softened
- 2 12 oz containers cool whip lite or Truwhip thawed
- 2 pints organic blueberries
- 2 pints organic strawberries hulled and sliced (save a few for the top for decoration)
- 2 tsp vanilla extract
- 1/4 cup powdered sugar
Instructions
- Mix cream cheese, powdered sugar, cool whip and vanilla extract until smooth and creamy.
- Set aside.
- Arrange a layer of cake cubes in the bottom of a trifle bowl.
- Sprinkle evenly with a layer of blueberries.
- Add half the cream mixture and gently spread.
- Top with a layer of strawberries.
- Layer the remaining cake cubes on the strawberries, then sprinkle more blueberries and top with the remaining cream mixture.
- Finish by garnishing the top with the blueberries and strawberries in your favorite pattern.
- Cover and refrigerate for 1 hour before serving.
Amee Livingston
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Kelly says
Oooo so pretty and looks delicious! What a perfect, festive dessert for the holiday weekend! 🙂
Lark (SparkyLarky) says
YUM!…I REALLY want to have a bowl full of this. 🙂
Amee says
Thank you, ladies! 😉 I hope you had a wonderful holiday weekend!
Angie {Successful2gether} says
Mmmmm, light and refreshing. beautiful!
Karen says
You’re making me feel so guilty about my berry trifle recipe. I use heavy whipping cream (whipped) and maascarpone cheese. It’s delish and decadent…just can’t have it too often!!
Amee says
Thank you Angie:) @ Karen, I bet your version is absolutely delicious!! An occasional splurge is good for all of us! 🙂
The Better Baker says
I WANT SOME!! ALL my favorite things in one dish???!!! Awesome!!! Thanks so much for linking up at Weekend Potluck.
The Better Baker says
Oh how I LOOOOVE this recipe! Thanks so much for sharing at Weekend Potluck. Do come again and be sure to bring another one of your healthy dishes. =)
Amee Livingston says
Thank you Marsha! 🙂