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 purée. Add

angel food cake cubes and fill to half full. Sprinkle with Cream Sherry. Drizzle 3

to 4 tablespoons raspberry purée over cake. Fill remainder of glass with mixed

berries, leaving room for topping. Top with whipped topping. Sprinkle with ginger

snaps.

Cooks Comments and Tips