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


Recipe Summary

3 hrs 30 mins


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.

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Nutrition Facts

3/4 cup
147 calories; protein 4.2g; carbohydrates 22.1g; dietary fiber 1g; sugars 15.6g; fat 4g; saturated fat 2.2g; cholesterol 29.4mg; vitamin a iu 195.7IU; vitamin c 21.8mg; folate 29.1mcg; calcium 69.5mg; iron 0.5mg; magnesium 8.2mg; potassium 134.8mg; sodium 97.7mg.

1/2 lean-protein, 1/2 fruit, 1/2 starch, 1/2 other carb, 1/2 fat