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Low-Fat Summer Trifle Recipe
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
Method
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 puree.
Add angel food cake cubes and fill to half full.
Sprinkle with Cream Sherry.
Drizzle 3 to 4 tablespoons raspberry puree over cake.
Fill remainder of glass with mixed berries, leaving room for topping.
Top with whipped topping.
Sprinkle with ginger snaps.
