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 Time40minutes
Total Time40minutes
Servings16
Calories280kcal
Ingredients
2cupsnon-fat or low-fat cottage cheese
2cupspowdered sugar
1cupnon-fat or low-fat sour cream
2teaspoonsvanilla extract
1/2teaspoonalmond extract
1cupwhipping cream
1teaspoonvanilla extract
1tablespoonsugar
1Angel Food cakecut into 1" cubes
1quartfresh strawberriessliced
1quartfresh raspberries
2tablespoonssugar
3tablespoonsamaretto
fresh raspberriesfor garnish
Instructions
Place cottage cheese in food processor and process until smooth. Add powdered sugar, sour cream, vanilla and almond extracts and process until mixed well.
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.
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.