Description
Indulge in the light and delicious flavors of this Lightened Almond Pound Cake Trifle. Layers of moist almond pound cake, fresh berries, creamy whipped topping, and vanilla yogurt come together to create a delightful dessert perfect for any occasion.
Ingredients
Scale
Almond Pound Cake:
- 1 lightened almond pound cake (store-bought or homemade)
Berries:
- 1 ½ cups fresh strawberries (sliced)
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 tablespoon honey or maple syrup (optional, for macerating berries)
Whipped Topping Mixture:
- 1 (8 oz) container light whipped topping
- 1 cup vanilla Greek yogurt
- ½ teaspoon almond extract
Garnish:
- ¼ cup sliced almonds (toasted)
- fresh mint for garnish (optional)
Instructions
- Cut the almond pound cake: Cut the almond pound cake into 1-inch cubes and set aside.
- Prepare the berries: In a medium bowl, gently toss the strawberries, blueberries, and raspberries with honey or maple syrup if desired, and let sit for 10–15 minutes to macerate.
- Make the whipped topping mixture: In a separate bowl, fold together the light whipped topping, Greek yogurt, and almond extract until smooth and creamy.
- Assemble the trifle: Layer half of the cake cubes, followed by half of the berry mixture, and then half of the whipped yogurt mixture. Repeat the layers with the remaining ingredients. Top with toasted sliced almonds and garnish with fresh mint if desired.
- Chill and serve: Chill for at least 30 minutes before serving for best flavor and texture.
Notes
- For an extra almond punch, drizzle the cake cubes with a splash of almond milk or amaretto before layering.
- You can substitute the berries with any seasonal fruit, such as peaches or cherries.
- This trifle is best served the day it’s assembled but can be made a few hours ahead and refrigerated.
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 18g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 35mg
