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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


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.

Associated Recipes

Nutrition Facts

147 calories; protein 4.2g 8% DV; carbohydrates 22.1g 7% DV; exchange other carbs 1.5; dietary fiber 1g 4% DV; sugars 15.6g; fat 4g 6% DV; saturated fat 2.2g 11% DV; cholesterol 29.4mg 10% DV; vitamin a iu 195.7IU 4% DV; vitamin c 21.8mg 36% DV; folate 29.1mcg 7% DV; calcium 69.5mg 7% DV; iron 0.5mg 3% DV; magnesium 8.2mg 3% DV; potassium 134.8mg 4% DV; sodium 97.7mg 4% DV.