Here is the low calorie, 4th of July dessert that I promised from yesterday. Isn’t it pretty? Who needs red and blue food coloring for the 4th of July when you have berries to make a cake look patriotic? Not me! This is a trifle with angel food cake, blueberries, raspberries, cool whip, cream cheese and a little bit of sugar to sweeten it up. They do have fat free cool whip and cream cheese but to me, those have no flavor, so I go for the light. By all means, if you want to use the fat-free Cool Whip then go for it!
Ingredients for Patriotic Trifle
RaspberriesOrange juiceConfectioners sugarCream cheeseCool whipVanillaAngel Food Cake MixCrushed pineappleBlueberries
How to make Patriotic Trifle
Combine raspberries and orange juice together in a bowl. Mash them together and set aside. In another bowl combine confectioners, cream cheese, and cool whip. Beat with a hand mixer until well combined. Put dry cake mix in a bowl (do not add the water as directed on the box). Add entire can of pineapple with juice. Mix carefully until all dry mix in incorporated. Pour into either a tube pan, 9×13 pan, or cupcake pan with liners. Bake at 350 degrees for time on box for size pan (around 30-40 minutes). When sides pull away from pan and toothpick, cake is done. Place half the cake in a trifle dish and top with half the raspberry mixture. With a small offset or rubber spatula, spread half the cream over berries. Repeat with remaining cake, raspberry mixture, and whipped topping. Top with blueberries and refrigerate until whipped cream is stiff and the cake has softened about 3 hours. To serve, unmold trifle and peel away parchment. Makes 24 servings (½ cup) ¾ cup confectioners sugar 10 oz ⅓ less fat cream cheese 2 cups of light cool whip ½ teaspoon vanilla 1 15.5oz box of Angel Food Cake Mix 1 10 oz can of crushed pineapple ¾ pound of blueberries In another bowl combine confectioners, cream cheese, cool whip, and vanilla. Beat with a hand mixer until well combined. Put dry cake mix in a bowl (do not add the water as directed on the box). Add entire can of pineapple with juice. Mix carefully until all dry mix in incorporated. Pour into either a tube pan, 9×13 pan, or cupcake pan with liners. Bake at 350 degrees for time on box for size pan (around 30-40 minutes). When sides pull away from pan and toothpick, cake is done. Place half the cake in a trifle dish and top with half the raspberry mixture. With a small offset or rubber spatula, spread half the cream over berries. Repeat with remaining cake, raspberry mixture, and whipped topping. Top with blueberries and refrigerate until whipped cream is stiff and the cake has softened about 3 hours. To serve, unmold trifle and peel away parchment. Points Plus: 7
