LOW-FAT SUMMER TRIFLE

 

  • Cooking Time:
  • Servings: 8
  • Preparation Time:

Ingredients

  • 2 12-ounce packages whole frozen raspberries
  • 1/2 cup sugar, or to taste
  • 1/2 angel food cake, cut into 1" cubes
  • 1 teaspoon cream sherry per glass (raspberry, blackberry, or other liqueurs may be substituted, with good results.)
  • 8 ounces light whipped topping
  • 6 (2 inch) ginger snaps, crushed

Directions

  • Gently wash and drain berries. Set aside.
  • Process thawed raspberries in food processor or blender until smooth, about 10 seconds.
  • Strain, if desired, using fine sieve to remove seeds.
  • Stir in sugar. Set aside.
  • Cover bottom of dessert glasses with about 1 1/2 tablespoons raspberry purée.
  • Add angel food cake cubes and fill to half full.
  • Sprinkle with Cream Sherry.
  • Drizzle 3 to 4 tablespoons raspberry purée over cake.
  • Fill remainder of glass with mixed berries, leaving room for topping.
  • Top with whipped topping. Sprinkle with ginger snaps.

Notes

Categories: Misc. Dessert 

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