You’d never guess that this stunning trifle has been lightened up. It boasts all of the original’s festive flavor, but has only half the fat and far fewer calories!
—SONYA LABBE WEST HOLLYWOOD, CA
PREP: 25 MIN. + CHILLING • MAKES: 15 SERVINGS
1 package (16 ounces) frozen unsweetened strawberries, thawed
1 package (12 ounces) fresh or frozen cranberries
1 cup sugar
1/2 cup water
4 teaspoons grated orange peel
1 package (8 ounces) reduced-fat cream cheese
1/4 cup packed light brown sugar
1/2 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
2 loaves (10 3/4 ounces each) frozen reduced-fat pound cake, thawed and cubed
1. In a large saucepan, combine the first five ingredients. Cook over medium heat until the berries pop, about 15 minutes. Cool completely.
2. Meanwhile, in a large bowl, beat the cream cheese, brown sugar and vanilla until smooth. Fold in the whipped topping.
3. Place a third of the cake cubes in a 3-qt. trifle bowl; top with a third of the cranberry mixture and a third of the cream cheese mixture. Repeat layers twice. Cover and refrigerate for at least 2 hours before serving.
PER SERVING 1 cup equals 316 cal., 12 g fat (6 g sat. fat), 33 mg chol., 254 mg sodium, 49 g carb., 2 g fiber, 4 g pro.