Homemade Happy Fourth Trifle

1 1/2 cup 0% Fage Greek Yogurt
1/4 + 1/8 tsp vanilla bean powder
1/8 tsp + dash cinnamon
1 1/2 tsp stevia, xylitol, or powdered xylitol
5-7 drops vanilla stevia

for cake (this makes 1 WHOLE cake, you will only be using HALF to make the trifle):
6 Just Whites powdered egg whites + 1/2 cup water
1/2 tsp cream of tartar
1/8 tsp salt
5 tbsp (1/3 c) sugar substitute, such as Truvia
1/2 c white whole wheat flour
1/2 tsp vanilla extract
1/4 tsp almond extract

1 cup sliced strawberries, 1 cup raspberries, and 1 cup blueberries/blackberries/a combination of both (you want red, white and blue!)

First, make the cake:
Preheat oven to 350.
Beat powdered whites & water until foamy throughout. Add cream of tartar & salt and beat until soft peaks form.
Slowly beat in truvia about 1tbsp at a time.
Sprinkle & fold in flour, gently, being careful not to deflate the egg whites too much. Fold in extracts in same manner. Pour into lightly-greased 8x8 pan. Bake for approximately 20 minutes or until a toothpick inserted into the middle comes out clean. When cooled cut into 8 slices (you will be using 4).

Next, make the yogurt layer. Whisk together Greek yogurt, vanilla bean powder, cinnamon, stevias/xylitol and set aside.

When ready to make the trifle take a large glass (preferably clear) dish and first put a layer of cubed/crumbled angel food cake, followed by a layer of the vanilla yogurt, and berries. Continue layering with the rest of the ingredients, in same order.

Makes 6 servings!


Serving Size: makes 6 servings (about a heaping 1/2 cup each)