Ever sine I began my cooking venture I've always wanted to make a trifle. Well, today I finally made one and it did not disappoint! The funny thing is, I've never actually eaten a trifle before but always wanted to make one because they look so darn perrty. Trifles are the kind of desserts where guests will swoon an ooh and ahh b/c chances are they've never seen one before. My family was a bit skeptical at first, saying things like, "What is it? What kind of cake is that??!" Haters! But one bite and they were hooked! Suddenly the verbage changed into, "oooh....how did you make this?" Little did they know it's the easiest thing to make. Although it is a bit more labor intensive than I thought it would be. The whole thing probably took me about an hour and a half from start to finish. Who knows, maybe I'm just slow. But, the end result was definitely worth it and everyone loved it. My family has now requested I make this annually for everyone's birthday...yay for me.
If you are a first time eater/maker of trifle, the taste is similar to a cake batter along with the addition of vanilla pudding pie. Yes folks, it's that yummy! Rich, velvety, creamy and ohhhh soooo goooood. Trifle's are also a great alternative for people who don't like rich chocolatey desserts too - although that person sounds like a complete LOSER! :D This dessert is very versatile so feel free to swap out the flavors if you're not a fan of vanilla. Lemon would be a good substitute and one I'll be trying out next. Make this for your next barbecue while summer's still here and you'll be the hit of the party. Happy eating!
Angel Berry Trifle
Adapted from here
One serving = 209 calories (3/4 cup)
• 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 (8 ounces) frozen whipped topping, thawed, divided
• 1 prepared angel food cake (8 inches in diameter), cut into 1-inch cubes**
• 3 cups strawberries, sliced
• 3 cups blueberries
• Slice strawberries into 1/4-inch slices and mix with blueberries. You want to reserve about 10-15 slices of strawberries from the outer edges of the berry to decorate the top of the cake. Also reserve the middle slices of the strawberry to line the outside of the trifle. Middle slices should all be about the same size. This is not necessary but it makes the trifle more visually appealing.
• In a small bowl, whisk the milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
• In a large bowl, beat the yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture.
• Place a third of the cake cubes in a 4-qt trifle bowl. Top with a third of the pudding mixture, push pudding mixture down so it seeps into the cake. Line the outer edge of the dish with the reserved middle strawberry slices placing them vertically side by side against the glass (see photo) Add a third of the strawberries and blueberries in one layer across the pudding. Then add half of the whipped topping and slather it across the berries till it reaches the edge of the dish. Make sure you push layers down every time you add pudding and whipped topping. Repeat layers once. Top with remaining cake, the final pudding layer. Decorate top of pudding with outer edge slices of strawberries and a handful of blueberries. Serve immediately or refrigerate. This is best served when trifle has been in fridge for about 4-8 hours. When serving, make sure you make a big enough scoop to reach the fruit layer.
*I accidentally used 2 cups of milk and it was fine. I just had pudding mixture left over after I made the trifle...don't worry I put it to good use.
**I bought mine already prepared at Ralphs Grocery Store in the bakery section