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The Lake News Online
  • Recipe of the week: Angel food trifle

  • Serves 8
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  • Serves 8
    2 cups fat-free vanilla yogurt
    1 cup part-skim ricotta cheese
    1 cup fresh blueberries
    1 cup sliced fresh strawberries
    4 cups cubed angel food cake
    1/2 cup reduced-fat whipped topping
    In a blender, combine yogurt and ricotta cheese; cover and process until combined.
    In a small bowl, combine blueberries and strawberries. Place half the cake cubes in a 2-qt. glass bowl. Layer with 1 cup berries and half the yogurt mixture. Top with remaining cake cubes, 3/4 cup berries, and the remaining yogurt mixture. Garnish with remaining berries. Top with whipped topping. Refrigerate leftovers.
    Nutrition Facts: 3/4 cup equals 182 calories, 3 g fat (2 g saturated fat), 11 mg cholesterol, 248 mg sodium, 30 g carbohydrate, 1 g fiber, 8 g protein.

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