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
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Ingredients

Associated Recipes

Directions

  • 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.

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  • 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.

Tips

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; 29 mg cholesterol; 98 mg sodium. 22.1 g carbohydrates; 4.2 g protein; Full Nutrition