What could be more elegant than champagne-soaked trifle made with real vanilla beans? Impress your guests with this easy-to-make dessert. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist

Associated Recipes


Instructions Checklist
  • In a bowl gently stir together champagne and honey until honey is dissolved. Add fruit; toss gently to coat. Cover and let stand 30 minutes. Drain fruit, reserving liquid.

  • In a food processor combine cream cheese, ricotta cheese and yogurt. Cover and process until smooth.

  • In a 2 1/2- to 3-quart trifle dish or glass bowl layer one-third of the cake cubes, one-third of the fruit mixture, and one-third of the cheese mixture. Repeat layers twice. Cover and chill up to 8 hours before serving. If desired, drizzle servings with reserved liquid from the fruit.


Tip: Wrap the remaining Vanilla Cake layer in plastic wrap and place in an airtight container; cover. Freeze up to 3 months to use for another dessert.

Nutrition Facts

147 calories; 4 g total fat; 2.2 g saturated fat; 29 mg cholesterol; 98 mg sodium. 135 mg potassium; 22.1 g carbohydrates; 1 g fiber; 16 g sugar; 4.2 g protein; 196 IU vitamin a iu; 22 mg vitamin c; 29 mcg folate; 69 mg calcium; 1 mg iron; 8 mg magnesium;