Summer Trifle

This dessert is perfect for summer, fat free (if you make the cake), but full of yummy. It does take some prep work, but it's not hard and the pay off is so good.

Red, White and Blueberry Trifle

Ingredients:


10 oz angel food cake, cut into 1-inch cubes (see recipe below)
2 pints strawberries, sliced
2 pints blueberries

For the cream filling:

1/2 cup fat-free sweetened condensed milk
1 1/2 cups cold water
1 package sugar-free white chocolate instant pudding mix
12 oz fat-free frozen whipped topping, thawed
Directions:

Whisk the condensed milk and water in a bowl. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping.

Arrange half of the cake in the bottom of a trifle dish. Sprinkle evenly with a layer of blueberries. Spread half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern. Cover and refrigerate at least one 1 hour.


Angel cake

Ingredients:
1/2 cup confectioners sugar

2/3 cup flour (I mix my flour 1/2 white, 1/2 wheat)
1/4 teaspoon salt
8 egg whites from large egg whites, at room temperature
1/4 cup water
1 tsp vanilla extract
1/4 tsp cream of tartar
1/2 cup granulated sugar (I use Stevia, do not use Splenda, that stuff is bad for you)

Directions:

Heat the oven to 325°F. Lightly grease a 9 x 11 cake pan.
In a medium bowl whisk together the confectioner's sugar, cake flour, and salt.

In a large bowl mix the egg whites, water, vanilla extract, and cream of tartar.
Using an electric mixer or stand mixer, mix on low speed a few minutes until foamy, then turn the speed to medium and slowly add the granulated sugar in 1 tablespoon increments, very gradually over a period of three to four minutes. When all the sugar has been added, turn the speed to high and beat for an additional three to five minutes, or until the mixture forms medium peaks.
Add the dry ingredients in two installments; sift the dry ingredients through a fine mesh strainer, tapping them through and into the egg whites. Fold carefully, do not over mix. Fold in the second half of the dry ingredients.
Spoon the batter into the prepared baking pan. Bake for 30 minutes until golden brown.


I got these recipes from skinny taste. They are pretty close to original, but I have changed them up a tad.