Ingredients
12
12 servings
- •1 (12 ounce) package frozen blueberries
- •1 prepared angel food cake, cut into chunks
- •2 cups chopped fresh strawberries
- •1 (12 ounce) package frozen peach slices, chopped
- •1 (6 ounce) container fresh raspberries
- •2 (16 ounce) tubs reduced-fat frozen whipped topping, thawed
Instructions
- Pour the blueberries into a strainer, rinse with water, and shake off excess water. Spread the berries out onto paper towels to dry slightly.
- In a deep, clear glass bowl or trifle bowl, spread a layer of angel food cake chunks. Scatter the cake with chopped strawberries in a thin layer. Sprinkle the strawberries with a layer of blueberries, followed by a layer of chopped peach slices. Sprinkle a few fresh raspberries over the peaches. Dollop a layer of whipped topping, then repeat layers until all cake and fruit has been used. Finish trifle with a layer of whipped topping. Cover the trifle, and refrigerate until chilled, about 1 hour.
Nutritional Facts
Per 12 servings
- Calories: 295
- Carbohydrate: 55g
- Fat: 9g
- Fiber: 3g
- Protein: 2g
- Sugar: 19g
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