Charlene's Recipe

Very Berry Almond Triffle

Category: for the heart

Serves 24: 1/2 cup serving

1/2 cup sliced almonds
16 oz frozen unsweetened blueberries
12 oz frozen unsweetened raspberries
1/2 cup sugar
1/4 cup water
2 1/2 Tbsp cornstarch
1/4 tsp tsp almond extract
2 cup fat free or low fat plain yogurt
1 tsp vanilla extract
1/3 cup confectioners sugar
1 (1.4 oz) box fat free, sugar free vanilla instant pudding (4 serving size)
8 oz fat free or low fat frozen whipped topping, thawed
1 (9 inch) angel food cake, torn in small pieces

Heat a large skillet over medium high heat. Dry roast almonds for 3 minutes or until golden, stirring frequently. Transfer almonds to a bowl. Set aside.
In same skillet, stir together blueberries, raspberries, sugar, water and cornstarch until cornstarch is completely dissolved. Bring to a boil over medium high heat. Once boiling, remove berries with a slotted spoon and set aside. Reduce heat to medium. Cook for 1 minute to thicken, stirring constantly. Remove from heat and combine with reserved berries.
Stir in almond extract. Let cool completely, about 30 minutes.
In a large bowl, whisk together the yogurt and vanilla. Add confectioners sugar and pudding mix, whisking until smooth. Fold in whipped topping.
To assemble, in a trifle dish or large bowl, layer 1/3 cake, 1/3 yogurt mixture, and 1/3 berry mixture. Repeat layers. Top with remaining cake and yogurt. Put remaining berry mixture in an airtight container and refrigerate until needed. Cover trifle dish with plastic wrap and refrigerate for at least 8 hours or up to 24 hours.
To serve, top trifle with remaining berry mixture. Sprinkle with almonds.