Skinny Berry Trifle

By 9 Comments

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.  Enjoy~
Skinny Berry Trifle
Skinny Berry Trifle
Ingredients:

1 premade angel food cake, cut into cubes
2 8oz bars low fat cream cheese, softened
2 12oz 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

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!!

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Skinny Berry Trifle
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
  1. Mix cream cheese, powdered sugar, cool whip and vanilla extract until smooth and creamy.
  2. Set aside.
  3. Arrange a layer of cake cubes in the bottom of a trifle bowl.
  4. Sprinkle evenly with a layer of blueberries.
  5. Add half the cream mixture and gently spread.
  6. Top with a layer of strawberries.
  7. Layer the remaining cake cubes on the strawberries, then sprinkle more blueberries and top with the remaining cream mixture.
  8. Finish by garnishing the top with the blueberries and strawberries in your favorite pattern.
  9. Cover and refrigerate for 1 hour before serving.

 

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Comments

  5. 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!!

    Reply

  6. Thank you Angie:) @ Karen, I bet your version is absolutely delicious!! An occasional splurge is good for all of us! 🙂

    Reply

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