Very Berry Trifle
|Fat free sugar free instant vanilla pudding mix||2 Ounce (1 Package, 4 Serving Size)|
|Skim milk||2 Cup (32 tbs)|
|Low fat cream cheese||8 Ounce, softened (Neufchatel)|
|Raspberry yogurt||8 Ounce (1 Carton)|
|Angel food cake cubes||8 Cup (128 tbs)|
|Strawberries||4 Cup (64 tbs), quartered|
|Blueberries/Raspberries / both||2 Cup (32 tbs)|
|Berry sauce||1 Cup (16 tbs)|
1. Prepare pudding mix according to package directions using the skim milk; set aside. In a large mixing bowl beat cream cheese and yogurt with an electric mixer on medium speed till smooth; stir in pudding.
2. To assemble the trifle, in a 3-quart glass bowl or two 1 1/2-quart glass bowls, layer one-third of the cake cubes, one-third of the pudding mixture, and one-third of the berries. Repeat layers twice. Cover and chill 4 to 24 hours.
3. To serve, spoon the Berry Sauce onto individual serving plates; top with trifle. If desired, garnish with fresh mint.