PREP TIME 20 Minutes
COOK TIME 15 Minutes
FREEZE TIME 20 Minutes
- 1 package (10 oz./300 g) angel food cake, cut into cubes
- 1 bag (12 oz.) frozen raspberries, partially thawed
- 2 Tbsp. sugar
- 1 tsp. lemon juice
- 6 cups fresh blueberries
- 1 container Breyers® 1/2 the Fat Creamy Vanilla Light Ice Cream
- 1 cup frozen fat free whipped topping, thawed
Preheat oven to 350°. Line jelly-roll pan with aluminum foil; set aside.
Arrange angel food cake on prepared pan in single layer. Bake, stirring twice, 15 minutes or until toasted. Cool to room temperature, then freeze 20 minutes.
Puree frozen raspberries, sugar and lemon juice in blender or food processor; set aside.
Reserve 5 cake cubes and 1/2 cup fresh berries for garnish.
Arrange 1/2 of the cake cubes in trifle bowl. Layer 1/2 of the berries, 1/2 of the Breyers® 1/2 the Fat Creamy Vanilla Light Ice Cream and 1/2 of the raspberry sauce; repeat. Top with whipped topping and garnish with reserved cake and berries.
|Amount Per Serving|
|Serving Size||1 serving|
|Calories from Fat||70|
|Total Fat||8 g|
|Saturated Fat||5 g|
|Trans Fat||0 g|
|Total Carbs||60 g|
|Dietary Fiber||4 g|
|Vitamin A||10 %|
|Vitamin C||50 %|