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Trifle Bowl


Red, White & Blueberry Trifle

1   prepared angel food cake (13 ounces)
1   qt. fresh strawberries
3   cups (750 mL) fresh blueberries
1   container (16 ounces) frozen sliced strawberries in syrup, thawed
4   containers (6 oz/175 g each) blended strawberry yogurt
1   pkg (3.3 oz) white chocolate instant pudding and pie filling
2   tbsp (30 mL) fresh lemon juice
2   cups (500 mL) thawed frozen whipped topping, divided
  1. Cut cake into 1-in. (2.5-cm) cubes; set aside. Hull fresh strawberries and cut into quarters. Set aside 1/2 cup (125 mL) of the fresh strawberries and 1/2 cup (125 mL) of the blueberries for garnish. In Classic Batter Bowl, combine remaining fresh and frozen strawberries; mix well.
  2. In Stainless (4-qt./4-L) Mixing Bowl, whisk yogurt, pudding mix and lemon juice until smooth; immediately fold in 1 cup (250 mL) of the whipped topping.
  3. To assemble trifle, place one-third of the cake cubes into Trifle Bowl. Top with one-third of the strawberry mixture and one-third of the blueberries, pressing down lightly. Top with one-third of the yogurt mixture, spreading evenly. Repeat layers two times, spreading last layer evenly.
  4. To garnish, fill Easy Accent® Decorator fitted with open star tip with remaining whipped topping. Pipe whipped topping over top of trifle; garnish with reserved berries. Refrigerate until ready to serve.

Yield: 16 servings

Nutrients per serving: Calories 210, Total Fat 2.5 g, Saturated Fat 2 g, Cholesterol 5 mg, Carbohydrate 44 g, Protein 3 g, Sodium 280 mg, Fiber 2 g

Cook's Tips: Cheesecake pudding and pie filling or vanilla pudding and pie filling can be substituted for the white chocolate pudding, if desired. If using vanilla pudding, add 6-8 drops of red food coloring for a pinker color, if desired.