Happy 4th of July!

Our neighborhood is known to get together for BBQs and fun.  Everyone brings a dish and has a great time.  Since the 4th of July was around the corner, it was no surprise that plans for our next get together was in the works.  I was feeling "festive", so I searched around for the perfect "red, white, and blue" dessert.  I came across this Red, White and Blueberry Trifle on one of my favorite sites, Skinnytaste.  It was so easy to make and was a hit at the party!  The best part is that its only 169 calories per cup!  You can alter the recipe with different fruits and flavored pudding for any occasion.  I'll definitely be making this again in the future.  YUM!

xoxo, Jen




Red, White and Blueberry Trifle
Servings: 14 • Serving Size: 1 cup  • Old Points: 3 pts • Points+: 4 pts
Calories: 169.1 • Fat: 0.4 g • Protein: 2.5 g • Carb: 38 g • Fiber: 3.0 g • Sugar: 16.5 g 
Sodium: 102.8 mg   


Ingredients: 

• 10 oz angel food cake, cut into 1-inch cubes*
• 2 pints strawberries, sliced
• 2 pints blueberries

For the cream filling: 

• 6 tbsp fat-free sweetened condensed milk (I used Borden Eagle)
• 1 1/2 cups cold water
• 1 package sugar-free white chocolate instant pudding mix
• 12 oz fat-free frozen whipped topping, thawed

Directions:

Whisk the condensed milk and water in a bowl. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping.

Arrange half of the cake in the bottom of a 14-cup trifle dish. Sprinkle evenly with a layer of blueberries. Spread half of the cream mixture over the blueberries and gently spread (I piped it using a plastic bag and cut the corner off). Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then addmore blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern. Cover and refrigerate at least one 1 hour.