A heavenly mixed berry trifle made with summer fresh blueberries, strawberries, white chocolate pudding, angle foods cake and whipped cream.
This is an oldie, but very popular on Skinnytaste. With the fourth of July coming up next weekend, and all things red white and blue I'm sharing this from the archives.
Using store bought angel foods cake makes this quick and easy to prepare and no need to heat up the kitchen, but you can use a box mix or make it from scratch if you prefer, whatever you decide this will still be fabulous!
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
- 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 (4 oz) package white chocolate or cheesecake instant pudding mix
- 12 oz frozen whipped topping, thawed (I like TruWhip)
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.