Red, White, and Blueberry Trifle

As mentioned in my previous post, we certainly enjoyed so many wonderful desserts at our 4th of July bash last week. Not surprisingly, most were sinful. One in particular, however, was fairly guiltless. My dear friend, Damaris, brought the Red, White, and Blueberry Trifle. Not only did it make for a beautiful presentation, but it was also popular among the family and friends who (at least occasionally) like to watch their sugar and caloric intake. Oh, but it was delicious, too!

Damaris found the recipe on the skinnytaste.com website. For any Weight Watcher folks, each 1 cup serving is only 3 points, and I promise you won't miss any of the sugar or extra calories. Mmmmmmm.

Thanks, Damaris!

Red, White, and Blueberry Trifle

Ingredients:

• 10 oz angel food cake, cut into 1-inch cubes (Damaris used a sugar-free angel food cake.)
• 2 pints strawberries, sliced
• 2 pints blueberries

For the cream filling:

• 6 tablespoons fat-free sweetened condensed milk
• 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 trifle dish or large bowl. Sprinkle evenly with a layer of blueberries. Spread half of the cream mixture over the blueberries and gently spread. 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.