Weight Watchers Angel Food Trifle Recipes

Steps:

• Mix together the ricotta cheese and yogurt in a blender or food processor until smooth.
• Arrange half the cake cubes in the bottom of a medium-size glass bowl.
• Top with 1 cup of the berries.
• Top with 1 1/2 cup of the cheese-yogurt mixture.
• Top with layers of the remaining cake cubes, 3/4 cup berries, and the remaining cheese-yogurt mixture.
• Decorate with the remaining 1/4 cup berries.
• Top each serving with 1 T whipped topping.
• This makes six servings at 5 points each per serving.

Steps:

• Cut up the angel food cake into 1-inch size pieces.
• In a trifle bowl, layer the bottom with half of the angel food cake pieces.
• Spread half of the container of Cool Whip over the angel food cake layer.
• Spread half of the strawberries over the Cool Whip layer.
• Shave dark and white chocolate over the strawberries.
• Repeat steps 2-5 one more time.

Steps:

• In a mixing bowl, combine the 1 3/4 cups of milk and pudding mix. Beat on low speed for 2 minutes or until thickened.
• In another bowl, beat whipped topping mix, vanilla and the 1/2 cup remaining milk until stiff peaks form.
• Cut cake into 1/2 inch cubes and place half in a 3 quart glass trifle bowl.
• Sprinkle with 1 tbls cherry juice.
• Top with half of the pie filling, half of the prepared pudding and 1/4 cup of the chocolate syrup.
• Repeat layers.
• Top with whipping topping and remaining syrup.
• Sprinkle with coconut and almonds.
• Cover and refrigerate for at least 4 hours before serving.

Steps:

• Stir 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. Cover and refrigerate until set, about 1 hour.
• Beat remaining 2 cups whipping cream in a bowl until foamy. Gradually add confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks.
• Layer half the angel food cake in a trifle bowl. Top with half the lemon pudding mixture, half the strawberries and half the blueberries. Spread half the whipped cream over the berries. Repeat the layers. Cover and refrigerate until ready to serve.

Steps:

• In a blender, combine yogurt and ricotta cheese; cover and process until combined., In a small bowl, combine blueberries and strawberries. Place half the cake cubes in a 2-qt. glass bowl. Layer with 1 cup berries and half the yogurt mixture. Top with remaining cake cubes, 3/4 cup berries and the remaining yogurt mixture. Garnish with remaining berries. Top with whipped topping. Refrigerate leftovers.