Independence Day Trifle

June 24, 2008

1 8-ounce prepared angel food cake
¼ cup raspberry preserves
2 cups Raspberry Lowfat
Mountain High Yoghurt
1 cup blueberries, divided
1 cup chopped strawberries, divided

Additional whole strawberries for garnish

Cut angel food cake into one-inch cubes. Set aside.

Combine raspberry preserves and raspberry yoghurt in a medium glass or ceramic bowl. Spoon ¼ cup of the yoghurt mixture into the bottom of a parfait serving glass. Add ¼ cup blueberries, followed by ¼ of the angel food cake cubes, ¼ cup of strawberries, followed by another ¼ cup of the yoghurt mixture. Garnish with an additional whole strawberry. Repeat for the remaining three serving glasses. Serve chilled.

Makes 4 servings.

Posted in Favorite Recipes, Loretta's Line