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‘Must Try’ Fruit Trifle

‘Must Try’ Fruit Trifle


Servings: 12

I have made this fruit trifle many many times. What I like about his recipe is that it is loaded with fruit and the saturated fat level is low (1g per serving or 1/10 of a recipe). However, the sugar level is relatively high unless you substitute the pudding and angel food cake with a sugar free version of the same. My family has always liked more custard so I often double the custard and use some of the extra in the trifle and save the remaining for a fruit dip later in the week.




  • 1 pkg 5.1oz instant vanilla pudding
  • 2 cups fat free milk
  • 4 oz light cream cheese, cubed
  • 1 cup low fat vanilla yogurt

Cake and Fruit

  • 1 9-inch angel food cake, cut into 1-inch cubes
  • 3 cups sliced fresh strawberries
  • 2 cups fresh or frozen wild blueberries
  • 2 cups sliced fresh peeled kiwis
  • Substitute any of the fruit with fresh raspberries or blackberries


  1. In a medium bowl, combine pudding mix and milk. Beat with an electric mixer at low speed for about 2 minutes or until well blended and thickened. Add cream cheese and yogurt; continue to beat until relatively smooth. Cover and refrigerate for a minimum of 30 minutes.
  2. In a trifle bowl, layer 1/3 cake, 1/3 custard and 1/3 fruit; repeat twice. Cover and refrigerate for 2 to 3 hours before serving.