Volumetrics Red White and Blue Trifle
Nutritional Info
- Servings Per Recipe: 15
- 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
View full nutritional breakdown of Volumetrics Red White and Blue Trifle calories by ingredient
Introduction
Taken from the Volumetrics Weight-Control Plan, I used frozen wild blueberries and blackberries instead of raspberries. Taken from the Volumetrics Weight-Control Plan, I used frozen wild blueberries and blackberries instead of raspberries.Number of Servings: 15
Ingredients
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1 15-oz carton low-fat ricotta cheese
1 6-oz carton fat-free or low-fat lemon or vanilla yogurt
1/2 cup powdered sugar
2 tsp. vanilla extract
1 10-inch round angel food cake, cut into 1-inch cubes
1 medium banana
2 tsp. lemon juice
2 c. frozen, thawed unsweetened wild blueberries
2 c. fresh blackberries
2 c. fresh sliced strawberries
1 1/2 cups frozen fat-free whipped topping, thawed
Directions
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.
