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Skinny Berry Cheesecake Trifle Recipe

December 27, 2012 by Jeanette 39 Comments

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Skinny Berry Cheesecake Trifle - light delicious holiday dessert - a crowd pleaser

This Skinny Berry Cheesecake Trifle is the perfect holiday dessert for entertaining. No guilt here with this lightened up recipe.
Skinny Strawberry Cheesecake Trifle © Jeanette's Healthy Living

If you’re looking for a showstopping dessert that’s on the lighter side for a special occasion (New Year’s would be perfect), look no further. I’ve got you covered. I made this Skinny Berry Cheesecake Trifle for our Christmas Eve Open House and it was a hit! I never divulged the fact that this decadent looking dessert was actually skinnied down ;).

I loved how festive this trifle looked with all the fresh berries layered throughout and piled on top. I used a combination of fresh strawberries and raspberries(Costco’s is a great place to buy berries at a good price – they even carry Driscoll’s berries, which I love). As far as I’m concerned, if I can sneak fruit into dessert, especially a lightened up dessert that still tastes decadent, it’s a win-win.
Skinny Berry Cheesecake Trifle - light, delicious, and elegant holiday dessert - a crowd pleaser that guests will enjoy and appreciate

One trick I used was to substitute low-fat cottage cheese for the full-fat cream cheese and reduced fat sour cream for full-fat sour cream. Non-fat Greek yogurt would also be a great substitute for sour cream. This trifle was also lightened up by using angel food cake in place of pound cake which is often used in trifles.

Skinny Berry Cheesecake Trifle - light delicious holiday dessert - a crowd pleaser

Of course, portion sizes are important (this dessert is still high in sugar), so just a scoop of this gorgeous Trifle will satisfy your sweet tooth ;).

More Skinny Recipes:

Skinny Strawberry Cheesecake Parfaits
Skinny Hot Spinach Dip
Skinny Hot Spinach and Artichoke Dip
Skinny Philly Cheese Steak Dip

Print

Skinny Strawberry Raspberry Cheesecake Trifle Recipe

Each serving is about 40% lower in calories and has 75% less fat than a version made with full fat cream cheese, full fat sour cream, and butter pound cake.
Prep Time 40 minutes
Total Time 40 minutes
Servings 16
Calories 280 kcal

Ingredients

  • 2 cups non-fat or low-fat cottage cheese
  • 2 cups powdered sugar
  • 1 cup non-fat or low-fat sour cream
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup whipping cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon sugar
  • 1 Angel Food cake cut into 1" cubes
  • 1 quart fresh strawberries sliced
  • 1 quart fresh raspberries
  • 2 tablespoons sugar
  • 3 tablespoons amaretto
  • fresh raspberries for garnish

Instructions

  1. Place cottage cheese in food processor and process until smooth. Add powdered sugar, sour cream, vanilla and almond extracts and process until mixed well.
  2. Beat whipping cream until light peaks form. Add 1 teaspoon vanilla extract and 1 tablespoon sugar. Continue to beat until stiff peaks form. Fold whipped cream into cottage cheese mixture. Add cake cubes and gently fold together until cake pieces are coated with cottage cheese mixture.
  3. Mix strawberries, raspberries, 2 tablespoons sugar and amaretto together. Place a layer of strawberries and raspberries in the bottom of a trifle bowl. Top with a layer of cake mixture. Add another layer of berries, then another layer of cake mixture. End with a layer of berries. Garnish with additional fresh berries.
Nutrition Facts
Skinny Strawberry Raspberry Cheesecake Trifle Recipe
Amount Per Serving
Calories 280 Calories from Fat 59
% Daily Value*
Fat 6.5g10%
* Percent Daily Values are based on a 2000 calorie diet.

If you like this Skinny Berry Cheesecake Trifle, you might also like:

Strawberry Whipped Cream Santas

Strawberry Whipped Cream Santas - super cute and easy dessert that kids and adults will love

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Filed Under: Christmas, Desserts and Cookies, healthy choices, vegetarian Tagged With: dessert with fruit, healthier dessert choices, low-fat cheesecake trifle, Low-fat dessert, raspberries, strawberries

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Comments

  1. Asiya @ Chocolate and Chillies says

    December 27, 2012 at 10:25 pm

    Love how you skinnied this!! I would never have thought to add cottage cheese and sour cream…looks gorgeous!

    Reply
    • Jeanette says

      December 28, 2012 at 12:21 am

      Thanks Asiya – cottage cheese is surprisingly a great low-fat substitute for cream cheese in many recipes!

      Reply
  2. Erin @ Texanerin Baking says

    December 28, 2012 at 2:12 pm

    I love how you used berries to make this look festive looking instead of dye or some other funky stuff! And love the addition of cottage cheese. 🙂 I don’t like cottage cheese by itself, but I love sneaking it into stuff.

    Reply
  3. Kiersten @ Oh My Veggies says

    December 28, 2012 at 2:24 pm

    I just voted for you on Healthline–good luck! I wouldn’t think to use cottage cheese in something like this either–such a great idea! This looks like it would be a fantastic New Year’s dessert.

    Reply
  4. Cookin' Canuck says

    December 28, 2012 at 5:12 pm

    Cottage cheese is a great way to lighten things up. I use it, rather than ricotta cheese, to make lasagna and ziti. Nobody ever knows the difference! This trifle is absolutely stunning, Jeanette!

    Reply
  5. Natalie says

    December 28, 2012 at 11:27 pm

    Trifle is one of my favourite desserts so I love that you’ve shared with us a skinny version! Yum yum!

    Reply
  6. JulieD says

    December 29, 2012 at 4:01 pm

    Looks great, Jeanette!! Hope you and your family has a Happy New Year!

    Reply
  7. Diane {Created by Diane} says

    December 29, 2012 at 4:50 pm

    looks so pretty!

    Reply
  8. Heather @French Press says

    January 4, 2013 at 1:27 pm

    WOW! what a gorgeous dessert – and right up m y alley – we LOVE berries. I cannot wait to try it.

    Reply
    • Jeanette says

      January 5, 2013 at 7:30 pm

      Thanks Heather – our guests loved this dessert and I loved the fact that it was light and had lots of berries in it so it was healthier than most holiday desserts.

      Reply
  9. Knauf says

    January 7, 2013 at 7:51 am

    This would have been a perfect dessert for New Year’s Eve. So it will be the perfect dessert for my birthday at the end of this month! 😉

    Thanks a lot for this nice recipe and beautiful pictures!
    Knauf

    Reply
    • Jeanette says

      January 9, 2013 at 7:36 pm

      Knauf, I hope you have this for your birthday – it tastes decadent, but it’s so light.

      Reply
  10. Karen says

    January 16, 2013 at 5:59 pm

    Do you know how many carbohydrates are in this? My husband is a diabetic! Also, I usually substitute Splenda in all my recipes for reg sugar. You can’t taste the difference. What do you think about that?

    Reply
    • Jeanette says

      January 16, 2013 at 8:58 pm

      Karen – I don’t know how many carbohydrates per serving. I used store bought angel food cake, so you might be able to figure it out by looking at this: http://www.livestrong.com/thedailyplate/nutrition-calories/food/albertsons/angel-food-cake/ as a benchmark. I’ve never used Splenda and am not familiar with that product. I’m guessing you would substitute all the sugar in this recipe (including the powdered sugar) with Splenda? I don’t know if you can substitute Splenda in Angel Food cake recipes from scratch. I found this sugar-free angel food cake recipe but have never tried it. Would love to hear if you try it. http://notecook.com/desserts/cakes/sugar-free-angel-food-cake/

      Reply
  11. Joy Termorshuizen says

    January 31, 2013 at 8:14 am

    Its NOT the fat you should be worrying about…its the sugar!!!!

    This is so NOT healthy!

    Reply
    • Jeanette says

      January 31, 2013 at 9:31 pm

      Hi Joy, thanks for your comment. This is a lightened up dessert, and you’ll see my note in the post that portion size is still important as this is high in sugar.

      Reply
  12. Lorraine says

    February 3, 2013 at 1:57 pm

    I served this at lunch with my parents, it was really nice and they couldn’t tell about the ingredients – they delved in for seconds! Next time I will reduce the sugar as I prefer my desserts a bit more tart and this was a tad sweet for my taste. But I will be making it again!

    Reply
    • Jeanette says

      February 3, 2013 at 6:16 pm

      Lorraine – so glad you tried this and liked it. I agree – there is a lot of sugar in this recipe. I made it for our holiday party. If I make it again for our family, I’ll do the same and use less sugar.

      Reply
  13. kashefah says

    February 8, 2013 at 3:16 am

    Hi Jeanette. I don’t do alcohol. what could i use instread of the amaretto ? and could i use a ordinary sponge cake instead?

    Reply
    • Jeanette says

      February 8, 2013 at 6:49 am

      You could leave the amaretto out or use a little almond extract.

      Reply
  14. Brenda King says

    April 13, 2013 at 12:31 am

    Jeanette- First time on your blog. I like it! Thanks! Loved your beautiful slimmed down Berry Trifle. Just wondering where you live to be able buy fresh berries at Christmas time? I live in Oregon, and every thing is pretty much frozen by then?

    Reply
    • Jeanette says

      April 13, 2013 at 4:17 pm

      Hi Brenda – thanks so much for visiting my blog! I actually found the berries for this trifle at Costco’s. I don’t usually buy fresh berries in the wintertime, but for special occasions like Christmas it’s nice if you can find them.

      Reply
  15. briana says

    May 12, 2013 at 12:45 am

    I am so excited to be making this yummy trifle for my mom yhis mother’s day! Should i serve it immediately after making, or would it be ok to makd it in the morning and refrigerate it until dinner? Thank you!

    Reply
    • Jeanette says

      May 13, 2013 at 7:24 pm

      Briana, this is best after it’s been refrigerated first.

      Reply
  16. Mia says

    October 31, 2013 at 12:10 am

    Jeanette, let me tell you….. This is by far one of my family’s fav dessert!!!! I’m actually making it for work tomorrow and I had to double the recipe so my little ones could have some too. I’ve used honey, agave and stevia to substitute the sugar and each time it’s a hit. Thank you!!

    Reply
    • Jeanette says

      November 1, 2013 at 7:51 pm

      Mia, so glad to hear you tried this and your family liked it! Thank you for letting me know and for sharing your substitutions.

      Reply
  17. Alice @ Hip Foodie Mom says

    December 8, 2014 at 11:12 am

    This is gorgeous!!

    Reply
  18. Donna Weitz says

    December 9, 2014 at 8:14 am

    How far ahead can I make and refrigerate this yummy Skinny Strawberry Raspberry Cheesecake Trifle?

    Reply
    • Jeanette says

      December 9, 2014 at 11:25 am

      Donna – I think I made it the night before.

      Reply
  19. Allie says

    December 12, 2014 at 7:45 am

    love this recipe. Thanks for sharing

    Reply
  20. Alanna says

    December 12, 2014 at 10:47 am

    I love trifles…but I never make them or seem to ever eat them too often! This looks delicious. Loving the addition of cottage cheese.

    Reply
    • Jeanette says

      December 12, 2014 at 10:37 pm

      Thanks Alanna, the cottage cheese lightens this up nicely.

      Reply
  21. Liz - Meal Makeover Mom says

    December 12, 2014 at 11:52 am

    I never would have thought to add cottage cheese. Love this. It’s gorgeous!

    Reply
    • Jeanette says

      December 12, 2014 at 10:37 pm

      Thanks Liz – I’ve used pureed cottage cheese with good success as a substitute for cream cheese in several recipes.

      Reply
  22. Arman @ thebigmansworld says

    December 13, 2014 at 3:25 am

    Jeanette this looks amazing- I love trifle (mum makes one for all main occasions) but never seen a lightened up one- Pinning!

    Reply
  23. Silvia says

    January 12, 2016 at 4:37 pm

    Could I use ultra-low fat cream cheese instead of cottage cheese? I like the idea of using fat-free Greek yogurt instead of sour cream too.

    Reply
    • Silvia says

      January 12, 2016 at 4:57 pm

      I don’t have a food processor. If I do use cottage cheese, can I put it in a blender instead?

      Reply
      • Jeanette says

        January 12, 2016 at 6:51 pm

        A blender should work fine.

        Reply
    • Jeanette says

      January 12, 2016 at 6:51 pm

      Hi Sylvia, both of your substitutions should work fine. Taste and see how you like it – I find Greek yogurt is more tart than sour cream so you may want to make it a little sweeter.

      Reply

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