I am always looking for yummy new recipes to try and when I came across this Red, White and Blue Trifle recipe on pinterest from skinnytaste.com I hit the jackpot. Not only was it amazing to eat but you would never believe that it ended up being a lower calorie dessert option! You can have your cake and eat it too! I did make a few changes to the original recipe which I will listed in parenthesis. I made this for a 4th of July get together and everyone loved it! I thought with Labor Day coming up this weekend it would be a fun dish for a BBQ. There are tons of fresh fruit in season right now so feel free to add or change the berries to your liking. If your interested in the nutritional content you should check out here posting. She even has the weight watcher points calculated.
Save RecipeIngredients
- 10 oz. angel food cake, cut into 1-inch cubes (my grocery store had an angel food loaf that makes it easy to cut up.)
- 2 pints strawberries, sliced
- 2 pints blueberries
- For the cream filling:
- 6 tbsp. fat free Borden Eagle sweetened condensed milk
- 1 1/2 cups cold water
- 1 package sugar-free white chocolate instant pudding mix
- 8 oz fat-free frozen whipped topping, thawed (original recipe called for 12 oz)
Instructions
- Whisk the condensed milk and water in a bowl
- Whisk in the pudding mix for 2 minutes
- Let stand for 2 minutes or until soft-set
- Fold in the whipped topping
- Arrange half of the cake in the bottom of a 14-cup trifle dish
- Sprinkle evenly with a layer of blueberries
- Spread half of the cream mixture over the blueberries and gently spread
- Top with a layer of strawberries
- Layer the remaining cake cubes on top of the strawberries
- Add more blueberries
- Add more cream mixture
- Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern
- Cover and refrigerate at least one hour
About Amy @ Oh So Savvy Mom
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