FIT Hits the PAN Friday – Red, White and Blueberry Trifle

I know the Fourth of July is long gone, but I made this recipe for a party we attended over the holiday weekend so I had to share it with you! It was super simple to make and delicious! Thanks again SkinnyTaste for another wonderful recipe! Since seasonal fruit varies throughout the country (peaches are great in Florida right now), you could substitute whatever is available in your area for this dish. I think it would be great with mango, kiwi, pineapple etc. Get creative!

On a personal note, I have been extremely lazy in blogging lately, so I apologize for the limited posts. Life has seemed to pleasantly get in the way 🙂 I hope to come back strong in the Fall with some great health and wellness topics as well as some new recipes. I may even venture away from the SkinnyTaste website a little, but no promises! Until then, have a terrific rest of the summer and I am sure I will pop in here and there with some updated info.

Red, White and Blueberry Trifle
Gina’s Weight Watcher Recipes
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  

Ingredients: 

  • 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 used Borden Eagle)
  • 1 1/2 cups cold water
  • 1 package sugar-free white chocolate instant pudding mix
  • 12 oz fat-free frozen whipped topping, thawed

Directions:

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 used 10 oz of a 16 oz cake.

 

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