I couldn’t wait to sit outside on the patio and listen to Blues music while indulging in good eats, but the rain had another plan for the long weekend. We decided not to “BBQ” for the 4th this year, so we picked up takeout from our local barbecue spot, Uncle Sam’s. This was obviously the plan for most on this rainy 4th of July. As my HB, Mom, and I were finishing our southern spread, the rain finally stopped. We were happy that daylight was kind to us and so ready to go outside to relax on the back patio—and enjoy dessert!
I wanted to try something new and fun for summer! This Berry Cheesecake Trifle is absolutely divine! It’s low-calorie, but you would never know it because it is just that AH-mazing! It’s a beautiful blend of fresh strawberries, blueberries, angel food cake, and creamy blissfulness! It’s perfect for those watching their sugar intake or for those just wanting a lower-calorie alternative to a family favorite.
Trifles have been around my family for years. You can also enjoy them all year long. They are super easy to make and you know I had to figure out a way to make it guilt-free! It’s nice knowing that you can still enjoy the foods you love simply by making swaps. I love trifles because you can freestyle it to your liking! There really isn’t a wrong way to make a trifle. I used cheesecake pudding because: 1) it’s one of my favorites and 2) I was in the mood for something cheesecake’ish. You can absolutely use whatever flavor you like. I could have used pound cake instead of angel food cake (sinfully good), but I wanted to keep it light. Trust me, it is delicious either way!
- 12 oz of angel food cake (I used sugar-free), cut into 1-inch pieces or smaller
- 2 pints of strawberries, sliced
- 2 pints of blueberries
- 4 (1 oz) packages of cheesecake sugar-free instant pudding mix
- 8 oz of fat-free or light cream cheese, softened
- 8 oz of frozen light whipped topping, thawed
- 3 cups of almond milk (or regular milk)
- 1/2 cup of cold water
- Add pudding mix, milk, and water in a bowl and whisk for about 1 minute. Next, add in softened cream cheese and whipped topping and blend until smooth (I used a hand mixer).
- Add half of cake pieces to the bottom of the trifle dish. Then add sliced strawberries, spreading evenly.
- Next, top strawberries with half of cream mixture, then sprinkle with blueberries to cover the mixture.
- Add a layer of the remaining cake pieces, then top cake pieces with sliced strawberries.
- Add a final layer of cream on top of the strawberries spreading evenly.
- Finish by adding adding additional berries in a fun pattern of choice.
- Refrigerate for 1-2 hours.
- Serve and enjoy!
NOTE: You can substitute sugar-free and light options for regular. White chocolate pudding mix is another great alternative for your cream filling. Again, you can use whatever flavor you like. I used an 8-1/2 inches tall by 8 inches wide trifle dish. You can find one here.