Vanilla Trifle with Champagne-Soaked Fruit

Vanilla Trifle with Champagne-Soaked Fruit

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From: Diabetic Living Magazine

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

Ingredients 16 servings

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Original recipe yields 16 servings
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Nutrition per serving may change if servings are adjusted.
  • 1 cup chilled champagne or sparkling white grape juice
  • 2 tablespoons honey
  • 4 cups sliced assorted fruit (such as any berries, grapes, oranges, pineapple, kiwifruit, etc.)
  • 4 ounces reduced-fat cream cheese (Neufchatel), softened
  • ½ cup light ricotta cheese
  • 1 cup vanilla-flavor fat-free Greek yogurt
  • ½ Recipe Vanilla Cake, cut into cubes (see associated recipe, and Tip)

Preparation

  • Ready In

  1. 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.
  2. In a food processor combine cream cheese, ricotta cheese and yogurt. Cover and process until smooth.
  3. In a 2½- 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 information

  • Serving size: ¾ cup
  • Per serving: 147 calories; 4 g fat(2 g sat); 1 g fiber; 22 g carbohydrates; 4 g protein; 29 mcg folate; 29 mg cholesterol; 16 g sugars; 196 IU vitamin A; 22 mg vitamin C; 69 mg calcium; 1 mg iron; 98 mg sodium; 135 mg potassium
  • Nutrition Bonus: Vitamin C (37% daily value)
  • Carbohydrate Servings:
  • Exchanges: ½ lean-protein, ½ fruit, ½ starch, ½ other carb, ½ fat

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