Red, White and Blueberry Trifle
I made this for a Memorial Day picnic and thought I would share it for the 4th of July. It is light, sweet and delicious. Everyone really loved it and I only had a tiny, tiny bit left when I left the picnic!
Servings: 14 • Serving Size: 1 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 169.1 • Fat: 0.4 g • Protein: 2.5 g • Carb: 38 g • Fiber: 3.0 g • Sugar: 16.5 g
Sodium: 102.8 mg
- 10 oz angel food cake, cut into 1-inch cubes*
- 2 pints strawberries, sliced
- 2 pints blueberries
For the cream filling:
- 6 tbsp fat-free sweetened condensed milk (I couldn’t find fat-free at Giant so I just used regular)
- 1 1/2 cups cold water
- 1 package sugar-free white chocolate instant pudding mix
- 12 oz fat-free frozen whipped topping, thawed
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 (I piped it using a plastic bag and cut the corner off).
Top with a layer of strawberries.
Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture.
Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern. Cover and refrigerate at least one 1 hour (I only refrigerated it for a half hour and it still tasted great).
To decorate the top layer with strawberries, I used an egg slicer so the slices of strawberries turned out neat and perfect.