• Dessert
• Dinner
• Fruit
• Low Fat
• Quick and Easy
• Snack/Appetizer
• Summer
• Vegetarian
• Year-Round

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Berry Trifle

This low-fat dessert tastes as good as it looks! As a bonus, the strawberries are rich in vitamin C. Try the recipe now! 

Ingredients

• 4 cups cubed angel food cake (about 1/2 of 10-ounce cake)
• 1 pint (2 cups) sliced strawberries
• 1/4 cup sugar
• 1 envelope Knox unflavored gelatin
• 1/2 cup fat-free milk
• 1 cup vanilla low-fat yogurt
• 1 cup thawed Cool Whip Free whipped topping

*You can substitute raspberries for the slice strawberries.

Instructions

1. Place cake cubes in 2-quart glass bowl or eight individual dessert dishes; set aside. Toss strawberries with sugar in separate bowl; set aside.
2. Sprinkle gelatin over milk in saucepan; let stand 1 minute. Cook on low heat 3 minutes or until gelatin is completely dissolved, stirring constantly. Remove from heat; pour into medium bowl. Cool slightly.
3. Add yogurt and whipped topping to gelatin mixture; stir with wire whisk until well blended. Spoon strawberries over cake cubes; top with the whipped topping mixture. Refrigerate at least 30 minutes. Store leftover dessert in refrigerator.