This week we have an excellent post Christmas and pre-New Year’s recipe from Jeanette Chen. Celebrate the season with just a little decadence but still light enough to stay true to any New Year’s resolutions. The Best of Both Worlds!
Skinny Strawberry Cheesecake Trifle
Prep Time: 40 minutes
Total Time: 40 minutes
Calories per serving: 280
Fat per serving: 6.5
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.
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 campaignIcon
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
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.
Jeanette Chen, a resident of New Canaan for 20 years, is the busy mom of 4 boys and author of a popular health and wellness food blog, Jeanette’s Healthy Living. She was recently named 2013′s Best Allergy Blog by Healthline and is always looking for ways to make healthier meals for her family and friends. See more by clicking here