Makeover Cranberry Trifle

Makeover Cranberry Trifle

Makeover Cranberry Trifle

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


You’d never guess that this showstopper fruit trifle recipe has been lightened up because it boasts all of the original’s festive flavor, but only half the fat and way fewer calories!

                Sonya Labbe                                                                      Santa Monica, California

Makeover Cranberry Trifle Recipe

Makeover Cranberry Trifle

1 pkg. (16 oz.) frozen unsweetened strawberries, thawed

1 pkg. (12 oz.) fresh or frozen cranberries

1 cup sugar

½ cup water

4 tsp. grated orange peel

1 pkg. (8 oz.) reduced-fat cream cheese

¼ cup packed light brown sugar

½ tsp. vanilla

1 carton (8 oz. frozen whipped topping, thawed

2 loaves (10 ¾ oz. each) frozen reduced-fat pound cake, thawed and cubed


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.      15 servings


 (Recipe for Makeover Cranberry Trifle is from, 2012)

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