Red, White and Blueberry Trifle

Advocate staff photo by RICHARD ALAN HANNONRed, White and Blueberry Trifle is a low-fat dessert featuring fresh blueberries and strawberries.

Red, White and Blueberry Trifle

Makes 14 (1-cup) servings. Recipe prepared by Mary Margaret Netterville from a recipe her mother, Adele Netterville, found at http://www.skinnytaste.com.

6 tbls. fat-free sweetened condensed milk

11/2 cups cold water

1 pkg. sugar-free white chocolate instant pudding mix

12 ozs. fat-free frozen whipped topping, thawed

1 (10-oz.) angel food cake, cut into 1-inch cubes

2 pints blueberries

2 pints strawberries, sliced

1. Whisk the condensed milk and water in a bowl. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set, then fold in whipped topping.

2. Arrange half of the cake cubes in the bottom of a 14-cup trifle dish or other clear glass dish. Sprinkle evenly with a layer of blueberries. Spread half the condensed milk mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer remaining cake cubes over the strawberries, then add more blueberries and top with the remaining condensed milk mixture. End with the remaining blueberries and strawberries.

3. Cover and refrigerate for at least 1 hour.