Name: Very Berry Trifle
Ingredients: 1 pk Fat-free vanilla pudding; 4 serving size; 2 c 1% low-fat milk; 8 oz Lowfat cream cheese; softened; 8 oz Nonfat raspberry yogurt; 8 c Angel food cake; in cubes; 1 qt Strawberries; quartered; 2 c Blueberries; or raspberries; Fresh mint; optional; 2 c Strawberries; or raspberries; 2 tb Sugar; to 3 tbsp; 1 tb Raspberry liqueur; or orange juice

A Christian is truly regenerated – but at the same time only partially sanctified. Sin is dethroned – but not destroyed! His predominant taste and disposition are holy – but godly principles may not yet have struck their roots very deep into his soul. His holy purposes are somewhat vacillating, and his inclinations to evil sometimes strong. We have the burden of our fleshly corruptions to carry, which without great labor and effort, will sadly retard us in our Christian lives.

John Angell James

CATEGORY	CUISINE	TAG	YIELD
Fruits, Dairy		Desserts, Fruits	10	Servings

INGREDIENTS

1	pk	Fat-free vanilla pudding; 4 serving size
2	c	1% low-fat milk
8	oz	Lowfat cream cheese; softened
8	oz	Nonfat raspberry yogurt
8	c	Angel food cake; in cubes
1	qt	Strawberries; quartered
2	c	Blueberries; or raspberries
		Fresh mint; optional
2	c	Strawberries; or raspberries
2	tb	Sugar; to 3 tbsp
1	tb	Raspberry liqueur; or orange juice

INSTRUCTIONS

BERRY SAUCE
Prepare pudding mix according to directions using skim milk; set aside. In
a large bowl beat cream cheese and yogurt with an electric mixer on medium
speed till smooth; stir in pudding.
To assemble trifle, in a 3-qt glass bowl or two 1 1/2 quart glass bowls
layer 1/3 of the cake cubes, 1/3 of the pudding mixture, and 1/3 of the
berries. Repeat layers twice. Cover and chill 4 to 24 hours.
In a blender combine sauce ingredients and blend until smooth. Sieve to
remove seeds if desired. Can be made ahead and chilled.
Spoon Berry Sauce onto individual serving plates; top with trifle. Garnish
with fresh mint, if desired.
Per serving: 648 Calories; 6g Fat (8% calories from fat); 18g Protein; 135g
Carbohydrate; 15mg Cholesterol; 1093mg Sodium
Recipe by: Better Homes and Gardens - 6/97
Posted to TNT Recipes Digest by Betsy Burtis <ebburtis@ix.netcom.com> on
May 5, 98

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