The 4th of July is one of my all time favorite holidays. It always has been. It might be because my birthday is right around the corner, or the fact that it’s summer. But it really might just be because it is a great excuse to have people over and BBQ all day long.
Although I love everything about barbecuing and the 4th of July, it can be a little overwhelming. So much food, so many choices, so many calories. Where do you even begin to determine what is OK to eat and what’s not?
Since it’s summer and I like wearing a bathing suit to the beach, I really try and control my portions and calorie consumption on the 4th. This dessert is a really great way to make a really beautiful dessert that is full of flavor, but is also packed with fruit and lightened up ingredients to make it not so fattening. This is also a really simple recipe that can be put together in minutes! No baking involved!
I hope you all have a wonderful and relaxing 4th of July! I know I will be watching the fireworks on the beach enjoying this amazing dessert!
3/4 of one angle food cake, cut up into small chunks
1 pt. Strawberries, quartered
1 1/2 pts. Blueberries
1 tub light Cool Whip (I used True Whip which is an all natural, trans fat free whipped topping that is very similar to Cool Whip.)
1 box sugar free instant vanilla pudding
1 1/3 cups fat free milk
In a bowl, whisk together pudding and milk until thickened. Fold in whipped cream and set aside.
Lay down a layer of angel food cake on the bottom of your trifle dish. Top it with the cut up strawberries and blueberries. Spread pudding/whipped cream mixture over top. Repeat this process until you have at least three layers and have used all of your pudding/whipped cream, fruit, and cake.
Refrigerate for at least 3 hours, but overnight is better.