Is it just me or, when summer time starts creeping in, do you start craving light, yummy, somewhat-good-for-you desserts? Tell me you do, too. One of my favorites is a berry trifle. It’s easy, summery, and not too bad on fat or calories.
I start by baking my own angel food cake. The recipe is pretty simple and it’s just better when it’s fresh. I use this recipe, substituting 2-1/4 cups of store-bought egg whites for 12 actual egg whites. It saves me a lot of time and doesn’t waste all those yolks.
After the cake is baked, you’ll need:
- 3 cups blueberries, frozen or fresh
- 3 cups strawberries, frozen or fresh
- 12 oz. whipped topping
- 1/2 cup powdered sugar
- 8 oz. reduced fat cream cheese
Step 1: Cream together softened cream cheese and powdered sugar. Fold in whipped topping and set aside.
Step 2: Tear angel food cake into large chunks and place half in the bottom of a large, clear bowl.
Step 3: Pour the strawberries over the cake layer. Spread 1/2 of the cream cheese mixture evenly over the strawberries.
Step 4: Add another layer of cake, top with blueberries, then top with remaining cream cheese mixture. Refrigerate until ready to serve.
According to my calculations, the nutritional information is as follows:
Serving size: 1/16th, Calories: 244.5, Fat: 7.6g, Protein: 5.8, Carbs: 39.7