From Paulette Vickery's Recipe Collection
WW: ANGEL FOOD TRIFLE
cakes, cheese/eggs, desserts, fruits
1 cup skim ricotta cheese
2 cup vanilla yogurt
1/2 each an angel food cake
2 cup unsweetened berries
1/4 cup coolwhip plus:
2 tablespoon coolwhip
Place yogurt and ricotta cheese in a blender, and blend until smooth. Cut angel food cake into 1 inch cubes. Arrange half of the cake cubes in the bottom of a medium sized glass bowl. Top with 1 cup of berries. Spoon 1 1/2 cups of ricotta yogurt mixture over berries. Top this layer with the remaining cake cubes. Arrange the remaining 3/4 cup berries over the cake cubes, and spoon the remaining yogurt cheese mixture over berries. Decorate with 1/4 cup berries. Top each serving with 1 tablespoon of coolwhip. Per serving: 5 points.
Yield: 6 servings
NYC Nutrilink:
** **