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Recipe of the Month
Strawberry Cheesecake Trifle
Ingredients:
- 2 quarts fresh strawberries, thinly sliced
- 4 tablespoons sugar
- 2 – 8ounce packages reduced-fat cream cheese
- 1 ½ cups powdered sugar
- 8 ounces reduced fat sour cream
- 1 teaspoon vanilla
- ½ teaspoon almond extract
- 1 cup whipped topping, thawed
- 20 ounces angel food cake, cut into 1 inch pieces
- ¼ cup almonds
Directions:
Combine strawberries and sugar in a large bowl and set aside. In a large bowl, beat cream cheese and powdered sugar until fluffy; add sour cream, vanilla and almond extract. Set aside. Fold the whipped topping into cheese mixture. Layer in one large glass bowl or 2 medium beginning with 1/3 of the berries. Add 1/3 of the cake and top with 1/3 of the cheesecake mixture. Continue, ending with cheesecake mixture. Spread whipped topping over the final cheesecake layer. Garnish with sliced strawberries.
Yield: 20 servings
Nutrition Information: 1 ½ grains; 1 fruit; 1 ½ fats
Carb: 36g Pro: 5g Fat: 7g
Fib: 1g Sod: 258mg Chol: 20mg
Calories: 220 WW Points: 5
Submitted by Jill Brooks RD, LDN, CDE
06/2008
Submitted by Jill Brooks RD, LDN, CDE
and Darlene Przybyszewski RD, LDN, CDE
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