This past weekend to celebrate America's birthday, my mom made her famous Red, White & Blue Trifle. It's always such a hit in my family, because not only does it look delicious, colorful and light, but it ACTUALLY is a relatively healthy dessert.
Who doesn't love berries, especially at this time of year when they are so plentiful! And, this desert is super easy and quick to make and very kid-friendly because my picky brothers (12 and 18) can't get enough.
The fun part about this trifle is that you can substitute any and all berries you like into it. So, I have used blackberries and strawberries before. If you're making this dessert on any ordinary day (which you can totally do), try adding in some grapes, sliced kiwi and golden raspberries. Yum.
8 ounces (1 cup) of fat-free ricotta cheese
1 package (8 ounces) low-calorie cream cheese
1 cup low-calorie dairy sour cream
4 TBSP hazelnut liqueur or 3 TBSP of orange juice
1 carton (8 ounces) frozen non-dairy cool whip (My family uses Light CoolWhip)
1 baked angel food cake (bake your own from scratch or purchase one from your local grocer)
1 quart of fresh blueberries
1 quart of fresh raspberries
1. Mix first six ingredients together
2. Tear up pieces of angel food cake and mix them up with the orange juice or hazelnut lacquer and layer the cake on the bottom of the trifle dish
3. Add layer of cheese mixture
4. Add raspberries and blueberries
5. Another layer of cheese, then another layer of berries
6. Then layer again with cake
7. Continue alternating between cheese mixture, cake and berries, making sure to finish with a berry layer.
Give it a shot and send me your photos or tag me on Instagram