Very Berry Trifles

Name: Very Berry Trifles
Prep time: 00:00:00
Cook time: 00:00:00
Ingredients: 1 cup Cabot No Fat Cottage Cheese or Cabot Cottage Cheese&frac13; cup packed brown sugar½ teaspoon pure vanilla extract2 cups (½-inch) cubes pound cake3 cups frozen mixed berries; thawed

– Makes 4 servings –

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Looking for easy trifle recipes that don’t involve a tone of steps, a long list of ingredients or hours in the kitchen? This berry trifle recipe is perfect when you’re in the mood for a light dessert that’s quick to make and full of deliciousness. After you’ve made and devoured this tasty berry trifle recipe, share it with friends and family on Facebook, Pinterest, Instagram, and Twitter.

To make this easy trifle recipe, combine Cabot No Fat Cottage Cheese(or Cabot Cottage Cheese), brown sugar and pure vanilla extract in a blender or food processor. Process for 1 to 2 minutes or until completely silken and smooth.

Place about ¼ cup of pound cake cubes in the bottom of four 8-ounce glasses or goblets. Top with about 2 tablespoons of mixed berries, followed by about 1 ½ tablespoons of the brown sugar cream.

Repeat layers and top with remaining fruit. Serve immediately or cover with plastic wrap and refrigerate until ready to serve.

If you’re looking for another summer dessert recipe that’s both a treat to eat and easy to make, try our beautifulMaine Blueberry Parfaits. As a co-operative of farm families, Cabot takes a lot of pride in making our award-winning dairy products. We’d love to hear your thoughts on this summer berry trifle recipe, so please rate and review it once you’ve tried it.

Ingredients

1 cup Cabot No Fat Cottage Cheese or Cabot Cottage Cheese
⅓ cup packed brown sugar
½ teaspoon pure vanilla extract
2 cups (½-inch) cubes pound cake
3 cups frozen mixed berries, thawed

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Directions

COMBINE cottage cheese, brown sugar and vanilla in a blender or food processor; process for 1 to 2 minutes or until completely silken and smooth.

PLACE about ¼ cup cake cubes in bottom of four (8-ounce) glasses or goblets. Top with about 2 tablespoons of fruit followed by about 1 ½ tablespoons of brown sugar cream.

REPEAT layers. Top with remaining fruit. Serve immediately or cover with plastic wrap and refrigerate until serving time.