Cranberry Trifle

By djmoulds

Ingredients

• 1 package (16 ounces) frozen unsweetened strawberries, thawed
• 1 package (12 ounces) fresh or frozen cranberries
• 1 cup sugar
• 1/2 cup water
• 4 teaspoons grated orange peel
• 1 package (8 ounces) reduced-fat cream cheese
• 1/4 cup packed light brown sugar
• 1/2 teaspoon vanilla extract
• 1 carton (8 ounces) frozen whipped topping, thawed
• 2 loaves (10-3/4 ounces each) frozen reduced-fat pound cake, thawed and cubed

Preparation

Step 1

In a large saucepan, combine the first five ingredients. Cook over medium heat until the berries pop, about 15 minutes. Cool completely.
Meanwhile, in a large bowl, beat the cream cheese, brown sugar and vanilla until smooth. Fold in whipped topping.
Place a third of the cake cubes in a 3-qt. trifle bowl; top with a third of the cranberry mixture and a third of the cream cheese mixture. Repeat layers twice. Cover and refrigerate for at least 2 hours before serving. Yield: 15 servings.
Nutritional Facts
1 cup equals 316 calories, 12 g fat (6 g saturated fat), 33 mg cholesterol, 254 mg sodium, 49 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Makeover Cranberry Trifle in Healthy Cooking December/January 2010, p20