Mini Berry Angel Food Trifles Recipes

MINI BERRY ANGEL FOOD TRIFLES

Mini Berry Angel Food Trifles image

Prepare these Mini Berry Angel Food Trifles with soy milk. It's the perfect recipe for those looking for a fruity dessert prepared with plant-based milk. These colorful berry angel food trifles also feature JELL-O Vanilla Instant Pudding.

Provided by My Food and Family

Categories Home

Time 1h20m

Yield 12 servings

Number Of Ingredients 7

Ingredients

2 pkg. (1.5 oz. each) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding
3 cups cold soy milk
1 tsp. vanilla
1 pkg. (14 oz.) prepared angel food cake, cut into 1-inch cubes
1 tub (8 oz.) COOL WHIP Sugar Free Whipped Topping (about 3 cups), thawed
4 cups strawberries, cut in half
2 cups each blueberries and raspberries, divided

Steps:

Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in vanilla.
Spoon 1/2 the pudding evenly into 12 (16-oz.) glasses, adding about 2 Tbsp. pudding to each glass; top evenly with 1/2 the cake cubes. Add 2 Tbsp. COOL WHIP, 4 strawberry halves and 2 Tbsp. blueberries to each glass. Cover with layers of remaining pudding, cake cubes and COOL WHIP.
Top with remaining berries.
Refrigerate 1 hr.

Nutrition Facts : Calories 220, Fat 3.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g

ANGEL FOOD CAKE AND BERRY TRIFLE

Angel Food Cake and Berry Trifle image

Provided by Patrick and Gina Neely : Food Network

Categories dessert

Time 1h40m

Yield 8 servings

Number Of Ingredients 8

Ingredients

5 cups fresh strawberries, hulled and sliced, plus a few whole, for garnish
One 6-ounce container blueberries
One 6-ounce container raspberries
1/4 cup granulated sugar
Juice 1/2 orange
4 cups low-fat 2-percent Greek yogurt
1/4 cup honey
One 17-ounce store-bought angel food cake

Steps:

Add the berries to a bowl along with the sugar and orange juice. Let sit at room temperature for 15 to 20 minutes, until juicy.
Meanwhile, add the yogurt and honey to a bowl. Stir with a spoon to mix in the honey and smooth out so the mixture will be more spreadable.
Cut the angel food cake into large chunks using a serrated knife, and add about one-third of the cake to the bottom of a medium trifle dish. Add a layer of the syrupy berries and then a layer of yogurt, reserving a few spoonfuls of yogurt for the end. Repeat the layers until you have no more remaining ingredients. Finish the top with the few spoonfuls of yogurt in the center and the fresh, whole strawberries.
Cover with plastic wrap, and refrigerate until chilled, at least 1 hour and up to overnight.

ANGEL BERRY TRIFLE

Angel Berry Trifle image

I usually serve this berry trifle in summer when fresh berries are bountiful, but I recently prepared it with frozen cherries and light cherry pie filling instead. It was a delicious glimpse of summer-to-come! -Brenda Paine, North Syracuse, New York

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 14 servings.

Number Of Ingredients 11

Ingredients

1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 cup fat-free vanilla yogurt
6 ounces reduced-fat cream cheese, cubed
1/2 cup reduced-fat sour cream
2 teaspoons vanilla extract
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed and divided
2 prepared angel food cakes (8 ounces each), cut into 1-inch cubes
1 pint fresh blackberries
1 pint fresh raspberries
1 pint fresh blueberries

Steps:

Whisk milk and pudding mix for 2 minutes. Let stand until soft-set, about 2 minutes more. Meanwhile, beat yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping., Place one-third of cake cubes in a 4-qt. trifle bowl. Top with one-third of pudding mixture, one-third of berries and half of remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. Serve immediately or refrigerate.

Nutrition Facts : Calories 209 calories, Fat 6g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 330mg sodium, Carbohydrate 32g carbohydrate, Fiber 3g fiber), Protein 5g protein.

OUTRAGEOUS LEMON BERRY TRIFLE

Outrageous Lemon Berry Trifle image

I needed to make a dessert last minute for a party and went through my cupboards and found instant lemon pudding mix so I came up with this recipe. It was so tasty and delicious.

Provided by cookiequeen

Categories Desserts Specialty Dessert Recipes Trifle Recipes

Time 1h20m

Yield 20

Number Of Ingredients 10

Ingredients

2 cups heavy whipping cream
2 cups milk
2 (3.4 ounce) packages instant lemon pudding mix
2 tablespoons lemon juice
2 cups heavy whipping cream
¾ cup confectioners' sugar
1 dash vanilla extract
1 (9 inch) angel food cake, cubed
3 cups sliced fresh strawberries
2 cups fresh blueberries

Steps:

Stir 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. Cover and refrigerate until set, about 1 hour.
Beat remaining 2 cups whipping cream in a bowl until foamy. Gradually add confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks.
Layer half the angel food cake in a trifle bowl. Top with half the lemon pudding mixture, half the strawberries and half the blueberries. Spread half the whipped cream over the berries. Repeat the layers. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 291.3 calories, Carbohydrate 30.2 g, Cholesterol 67.2 mg, Fat 18.4 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 11.3 g, Sodium 282.7 mg, Sugar 8.5 g

ANGEL BERRY TRIFLE

Angel Berry Trifle image

This recipe is from Taste of Home and I am surprised that it is not already in the Cooks.com archives but I couldn't find it so here goes.

Provided by Spencer 2

Categories Dessert

Time 15m

Yield 14 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups cold fat-free milk
1 (1 ounce) package sugar-free instant vanilla pudding mix
1 cup fat-free vanilla yogurt
6 ounces reduced-fat cream cheese, cubed
1/2 cup reduced-fat sour cream
2 teaspoons vanilla extract
1 (12 ounce) carton frozen reduced-fat whipped topping, thawed, divided
1 prepared angel food cake, cut into 1-inch cubes (18 inches)
1 pint blackberry
1 pint raspberries
1 pint blueberries

Steps:

In a small bowl, whisk the milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
In a large bowl, beat the yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping.
Place a third of the cake cubes in a 4-qt. trifle bowl. Top with a third of the pudding mixture, a third of the berries and half of the remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. Serve immediately or refrigerate.

Nutrition Facts : Calories 262, Fat 8.1, SaturatedFat 5.5, Cholesterol 16.4, Sodium 317.4, Carbohydrate 41.9, Fiber 3.1, Sugar 24.5, Protein 6.7

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