Volumetrics Red White and Blue Trifle
- Minutes to Prepare:
- Number of Servings: 15
Ingredients
1 15-oz carton low-fat ricotta cheese1 6-oz carton fat-free or low-fat lemon or vanilla yogurt1/2 cup powdered sugar2 tsp. vanilla extract1 10-inch round angel food cake, cut into 1-inch cubes1 medium banana2 tsp. lemon juice2 c. frozen, thawed unsweetened wild blueberries2 c. fresh blackberries2 c. fresh sliced strawberries1 1/2 cups frozen fat-free whipped topping, thawed
Combine the ricotta, yogurt, powdered sugar and vanilla in an electric blender, and process until smooth. Set aside.
Layer one-third of the cake cubes in the bottom of a large trifle bowl or deep serving bowl. Spoon one-third of the ricotta mixture evenly over the cake cubes.
Peel and slice the banana, and toss the slices with lemon juice.
Layer one-third of the banana and berries on top. Repeat with layers of cake, ricotta mixture, and fruit twice. Spread the whipped topping over the top layer of fruit. Cover and refrigerate at least 2 hours before serving.
Makes 15 servings of 1 cup each.
Number of Servings: 15
Recipe submitted by SparkPeople user JACINDA222.
Layer one-third of the cake cubes in the bottom of a large trifle bowl or deep serving bowl. Spoon one-third of the ricotta mixture evenly over the cake cubes.
Peel and slice the banana, and toss the slices with lemon juice.
Layer one-third of the banana and berries on top. Repeat with layers of cake, ricotta mixture, and fruit twice. Spread the whipped topping over the top layer of fruit. Cover and refrigerate at least 2 hours before serving.
Makes 15 servings of 1 cup each.
Number of Servings: 15
Recipe submitted by SparkPeople user JACINDA222.
Nutritional Info Amount Per Serving
- Calories: 152.5
- Total Fat: 1.3 g
- Cholesterol: 7.3 mg
- Sodium: 50.3 mg
- Total Carbs: 31.3 g
- Dietary Fiber: 3.2 g
- Protein: 5.0 g