Toss together strawberries, blueberries, blackberries, and sugar in a large bowl. Refrigerate until ready to use.
Berry Cheesecake Trifle
What says “summer” more than a trifle layered with angel food cake, fresh berries, and a homemade cream cheese filling?
Watch how this trifle comes together on Dietitian Amanda’s channel, Substitute Teacher, on HSTV.com.
Servings and Ingredients
|1 c. strawberries, sliced|
|1 c. blueberries|
|1 c. blackberries|
|1 tbsp. Hy-Vee granulated sugar|
|2 package(s) (8-oz. each) Hy-Vee Neufchatel 1/3 less fat cream cheese, softened|
|1 ½ c. Hy-Vee skim milk|
|1 package(s) (3.4 oz.) Hy-Vee sugar-free vanilla instant pudding|
|1 ½ c. Hy-Vee light frozen whipped topping , thawed|
|1 (15-oz.) Hy-Vee Bakery angel food cake, cut into 1-inch cubes|
|¼ c. Hy-Vee milk chocolate chips, melted|
Things To Grab
- Large bowl
- Stand mixer
- Whisk attachment
- Large trifle dish
In a stand mixer fitted with a whisk attachment, beat cream cheese until smooth. Gradually beat in milk, and pudding mix. Fold in whipped topping until well combined.
In a large trifle dish, layer 1/3 of the angel food cake, 1/3 of the cream cheese mixture, and 1/3 of the berries. Repeat layers. Cover and refrigerate 4 hours.
Just before serving, garnish with additional berries and drizzle with melted chocolate, if desired.
230 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 25mg
- Sodium: 650mg
- Total Carbohydrates: 34g
- Protein: 5g
Vitamin D 0%