3 packages (12 oz each) frozen unsweetened mixed berries
12 oz prepared angel food cake, torn into bite-sized pieces
1 cup fat-free cream cheese, softened
1 cup powdered sugar
12 oz frozen fat-free non-dairy whipped topping (thawed), divided
1/3 cup sugar
3 whole strawberries, sliced (garnish)
Fresh mint leaves (garnish)
1. Arrange the frozen berries in a single layer on a large cookie sheet. Allow to sit at room temperature for 20 to 30 minutes, or until completely thawed.
2. While the berries are thawing, place the cake pieces in a large bowl. Set aside.
3. Place the cream cheese in a medium-sized bowl. Add the powdered sugar, and, using an electric mixer, beat at low to medium-low speed until well blended.
4. Stir all but 1 cup of the whipped topping into the cream cheese mixture. Chill the remaining cup of topping for use as a garnish.
5. Pour the cream cheese mixture over the cake pieces, making sure that all of the pieces are well covered. Set aside.
6. Transfer the thawed berries to a medium-sized bowl. Sprinkle the sugar over them, and gently stir until well mixed.
7. Remove a third of the berries--about 1-1/2 cups--and add to the cake mixture. Using a large spoon, gently mix the cake, cream cheese mixture, and berries together.
8. Spoon a third of the cake and berry mixture into the bottom of a 3-quart glass serving bowl. Gently spread a third of the remaining berries over the top of the cake mixture. Repeat the cake and berry layers twice, so that you have 3 layers of cake mixture divided by 3 layers of berries.
9. Cover the bowl with plastic wrap, and chill for at least 2 hours. To serve, arrange the reserved whipped topping in dollops over the top of the trifle. Garnish with the sliced strawberries and mint leaves, and serve immediately.
2. While the berries are thawing, place the cake pieces in a large bowl. Set aside.
3. Place the cream cheese in a medium-sized bowl. Add the powdered sugar, and, using an electric mixer, beat at low to medium-low speed until well blended.
4. Stir all but 1 cup of the whipped topping into the cream cheese mixture. Chill the remaining cup of topping for use as a garnish.
5. Pour the cream cheese mixture over the cake pieces, making sure that all of the pieces are well covered. Set aside.
6. Transfer the thawed berries to a medium-sized bowl. Sprinkle the sugar over them, and gently stir until well mixed.
7. Remove a third of the berries--about 1-1/2 cups--and add to the cake mixture. Using a large spoon, gently mix the cake, cream cheese mixture, and berries together.
8. Spoon a third of the cake and berry mixture into the bottom of a 3-quart glass serving bowl. Gently spread a third of the remaining berries over the top of the cake mixture. Repeat the cake and berry layers twice, so that you have 3 layers of cake mixture divided by 3 layers of berries.
9. Cover the bowl with plastic wrap, and chill for at least 2 hours. To serve, arrange the reserved whipped topping in dollops over the top of the trifle. Garnish with the sliced strawberries and mint leaves, and serve immediately.
Serves 12 serving
No comments:
Post a Comment