Here we are in mid-July with the Market full of beautiful juicy blueberries, blackberries, and raspberries. The weather is hot and humid, and we long for something cool and refreshing. I don’t know of anything more pleasing to both the eye and the palate than a summer trifle. Layers of light cake and creamy whipped goodness are punctuated with colorful and flavorful bursts of summer berries.  Whip this up in a heartbeat; then sit back, relax and enjoy!

Angel Berry Trifle

from Taste of Home  


  • 1-1/2 cups cold fat-free milk
  • 1 package instant vanilla pudding mix
  • 1 cup (8 ounces) fat-free vanilla yogurt
  • 6 ounces reduced-fat cream cheese, cubed
  • 1/2 cup reduced-fat sour cream
  • 2 teaspoons vanilla extract
  • 1 carton reduced-fat whipped topping, thawed,
  • 1 prepared angel food cake cut into 1-inch cubes
  • 1 pint each blackberries, raspberries, blueberries  


In a small bowl, whisk the milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a large bowl, beat the yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping. Place a third of the cake cubes in a 4-qt. trifle bowl. Top with a third of the pudding mixture, a third of the berries and half of the remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. Serve immediately or refrigerate.

Once you have made a trifle, you will appreciate their ease and versatility. You can use different kinds of fruit and cake and try different flavors in the creamy layers. All you need is a deep glass bowl to show off the layers and then, get creative! In the winter, I do a trifle with chocolate cake and pudding and sour cherries for the holidays.

Here are more cool and refreshing berry recipes for these sultry summer days.        

Berries with Buttermilk and Honey

Berries with Kirsch and Mint

Mixed Berry Terrine

Ice Cream and Mixed Berry Pops