Chocolate-raspberry Trifle

Breyers
11
8
130
50

Ingredients

10 ounces angel food cake (cut into cubes)
4 cups raspberries
12 ounces frozen raspberries (partially thawed)
2 tablespoons sugar
1 teaspoon lemon juice
1 1/2 quarts Breyers® 1/2 the Fat Creamy Chocolate Light Ice Cream
1 cup fat free frozen top whip
1/2 teaspoons ground cinnamon

Directions

1Preheat oven to 350°. Line jelly-roll pan with aluminum foil; set aside.
2Puree frozen raspberries, sugar and lemon juice in blender or food processor; set aside.
3Reserve 5 cake cubes and 1/2 cup raspberries for garnish.
4Arrange 1/2 of the cake cubes in trifle dish. Layer 1/2 of the raspberries, 1/2 of the Breyers® Smooth & Dreamy™ 1/2 the Fat Creamy Chocolate Ice Cream and 1/2 of the raspberry sauce; repeat. Top with whipped topping and garnish with reserved cake and raspberries.
5Toss angel food cake with cinnamon. Spoon onto prepared pan in single layer. Bake, stirring twice, 15 minutes or until toasted. Cool to room temperature, then freeze 20 minutes.
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NutritionView more

130Calories
Sodium8%DV180mg
Fat3%DV2g
Protein4%DV2g
Carbs9%DV27g
Fiber24%DV6g

PER SERVING *

Calories130Calories from Fat20
% DAILY VALUE*
Total Fat2g3%
Saturated Fat0.5g3%
Trans Fat
Cholesterol0mg0%
Sodium180mg8%
Potassium150mg4%
Protein2g4%
Calories from Fat20
% DAILY VALUE*
Total Carbohydrate27g9%
Dietary Fiber6g24%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.