This version takes advantage of ready-made, fat-free angel food cake, which has a light, airy texture that soaks up plenty of juice from the fruit.



6 cup(s), fresh, halved

fresh raspberries

1 cup(s), fresh


1 cup(s), seedless, halved


¼ cup(s)

prepared angel food cake

10 oz, fat-free, cut into 1⁄2-inch-thick slices

apricot preserves

1 cup(s)

fat free whipped topping

16 oz, nondairy

chopped walnuts

¼ cup(s), coarsely

  1. Combine the strawberries, raspberries, grapes, and sugar in a bowl; let stand 15 minutes.
  2. Line the bottom of a 12-cup trifle dish or glass bowl with one-third of the cake slices. Brush the cake with 1⁄3 cup of the apricot preserves. Top with one-third of the fruit mixture (about 2 cups), then one-third of the whipped topping (about 2 cups). Repeat the layering twice more with the remaining ingredients, ending with the whipped topping.
  3. Cover the trifle with plastic wrap and refrigerate until the cake absorbs the juices, at least 2 hours or up to 8 hours. Sprinkle with the nuts just before serving. Yields 1⁄16 of trifle, about 2⁄3 cup per serving.


If you use a bowl that slopes outward rather than a straight-sided trifle bowl, you’ll find the layers need to be spread thinner near the top.Trifle originated in England and traditionally is made with either ladyfingers or sponge cake.

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