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Ingredients
1 4-serving-size package fat free, sugar-free instant vanilla pudding mix
2 cups fat-free milk
1 8-ounce package reduced-fat cream cheese (Neufchatel), softened
1 8-ounce carton raspberry yogurt
8 cups angel food cake cubes
1 quart strawberries, quartered
2 cups blueberries and/or raspberries
1 recipe Berry Sauce
Fresh mint (optional)
Directions
Prepare pudding mix according to package directions using the fat-free milk; set aside. In a large mixing bowl beat cream cheese and yogurt with an electric mixer on medium speed until smooth; stir in pudding.
To assemble trifle, in a 3-quart glass bowl or two 1-1/2-quart glass bowls layer 1/3 of the cake cubes, 1/3 of the pudding mixture, and 1/3 of the berries. Repeat layers twice. Cover and chill 4 to 24 hours. Spoon Berry Sauce onto individual serving plates; top with trifle. Garnish with fresh mint, if desired. Makes 10 to 12 servings.
Berry Sauce: In a blender container or food processor bowl combine 2 cups strawberries or raspberries, 2 to 3 tablespoons sugar, and 1 tablespoon raspberry liqueur, rum, or orange juice. Cover and blend or process until smooth; sieve to remove seeds, if desired. Cover and chill until serving time (up to 24 hours). Makes 1 cup.
(Collect From Shine)
