Recipe serves 12
| PREP TIME | 20 Minutes |
|---|---|
| COOK TIME | 15 Minutes |
| FREEZE TIME | 20 Minutes |
Nutritional Facts
| Serving Size 1 serving | |
| Amount Per Serving | |
| Calories | 330 |
| Calories from Fat | 70 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Trans Fat | 0 g |
| Cholesterol | 35 mg |
| Sodium | 290 mg |
| Total Carbs | 60 g |
| Dietary Fiber | 4 g |
| Sugars | 35 g |
| Protein | 7 g |
| Vitamin A | 10 % |
| Vitamin C | 50 % |
| Calcium | 20 % |
| Iron | 4 % |
Berry Trifle
Use a medley of berries for a colorful dessert.
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INGREDIENTS
- 1 package (10 oz./300 g) angel food cake, cut into cubes
- 1 bag (12 oz.) frozen raspberries, partially thawed
- 2 Tbsp. sugar
- 1 tsp. lemon juice
- 6 cups fresh blueberries [or raspberries, blackberries and/or sliced strawberries ]
- 1 container Breyers® 1/2 the Fat Creamy Vanilla Light Ice Cream
- 1 cup frozen fat free whipped topping, thawed
INSTRUCTIONS
- Preheat oven to 350°. Line jelly-roll pan with aluminum foil; set aside.
- Arrange angel food cake on prepared pan in single layer. Bake, stirring twice, 15 minutes or until toasted. Cool to room temperature, then freeze 20 minutes.
- Puree frozen raspberries, sugar and lemon juice in blender or food processor; set aside.
- Reserve 5 cake cubes and 1/2 cup fresh berries for garnish.
- Arrange 1/2 of the cake cubes in trifle bowl. Layer 1/2 of the berries, 1/2 of the Breyers® 1/2 the Fat Creamy Vanilla Light Ice Cream and 1/2 of the raspberry sauce; repeat. Top with whipped topping and garnish with reserved cake and berries.
