Red, White and Blueberry Trifle Gina’s Weight Watcher Recipes Servings: 14 • Serving Size: 1 cup • Points+: 4 pts • Smart Points: 9 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
Course
Dessert
Servings14
Calories169.1kcal
AuthorGina Homolka of skinnytaste.com
Ingredients
Ingredients
10ozangel food cakecut into 1-inch cubes*
2 pints strawberries, sliced
2pintsblueberries
For the cream filling:
6tbspfat-free sweetened condensed milkI used Borden Eagle
1 1/2cupscold water
1(4 opackage white chocolate or cheesecake instant pudding mix
12ozfrozen whipped toppingI like TruWhip, thawed
Instructions
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 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.