Angel Food Trifle

The traditional English version of this dessert layers ladyfingers with jam,
custard, and heavy cream, along with fruit. This lower-Point version is made
with a creamy ricotta-vanilla yogurt "custard" to cut calories while increasing calcium.

Makes 6 servings

Ingredients

1 cup skim milk ricotta cheese
2 cups aspartame-sweetened, vanilla-flavored yogurt
1/2 angel food cake, cut into approximately 1" cubes
2 cups thawed frozen unsweetened berries
1/4 cup + 2 tbsp whipped dessert topping

Mix together the ricotta cheese and yogurt in a blender or food processor
until smooth. Arrange half the cake cubes in the bottom of a medium-size
glass bowl. Top with 1 cup of the berries. Top with 1 1/2 cups of the
cheese-yogurt mixture. Top with layers of the remaining cake cubes, 3/4 cup
berries, and the remaining cheese-yogurt mixture. Decorate with the remaining
1/4 cup berries. Top each serving with 1 tbsp whipped topping.

POINTS:  5