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Prep Time: 300 Minutes Cook Time: 15 Minutes |
Ready In: 315 Minutes Servings: 15 |
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This recipe comes from Cooking Light 5 Star recipes. Ingredients:
vegetable oil cooking spray |
sponge cake, batter |
3 (8 ounce) cartons low-fat vanilla yogurt |
1/4 cup sugar |
1 (10 ounce) package frozen raspberries in light syrup, thawed and undrained |
2 cups frozen blueberries, thawed |
3 cups halved fresh strawberries |
3 tablespoons cream sherry |
3 fresh strawberries, halves |
Directions:
1. Coat a 15x10x1-inch jellyroll pan with cooking spray, and line with wax paper.
2. Coat wax paper with cooking spray.
3. Spread sponge cake batter evenly onto prepared pan.
4. Bake at 350°F for 15 minutes or until cake springs back when touched lightly in center.
5. Immediately loosen cake from sides of pan, and invert onto a wire rack.
6. Peel off wax paper, and cool completely.
7. Cut cake into 3/4-inch cubes and set aside Place a colander in a 2 quart glass measure or medium bowl.
8. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over edges.
9. Spoon yogurt into colander, cover loosely with plastic wrap, and chill 1 hour.
10. Spoon yogurt cheese into a bowl; discard liquid.
11. Add sugar and stir well.
12. Cover and chill Position knife blade in food processor bowl, and add raspberries in bowl.
13. Process until smooth.
14. Pour into a bowl and stir in blueberries and 3 cups strawberries. Set aside.
15. Line bottom of a 2 qt trifle bowl with 1/3 of cake cubes and drizzle with 1 Tbs sherry.
16. Spoon half of berry mix over cake cube layer and spoon 1/3 of yogurt mix over berry layer.
17. Repeat layers.
18. Place remaining cake cubes over yogurt mix.
19. Drizzle remaining 1 Tbs sherry over the cake cubes.
20. Spoon remaining yogurt mix over top.
21. Cover and chill up to 4 hours.
22. Arrange 3 strawberry halves on top of trifle.
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