Description
Fairly quick, easy and healthy!
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Directions
In a large saucepan, gently stir together the blueberries, raspberries, sugar, water, and cornstarch until the cornstarch is dissolved. Bring to to a boil over medium-high heat. Once boiling, transfer the berries with a slotted spoon to a medium bowl, leaving the liquid in the saucepan. Reduce the heat to medium and cook the liquid for about 1 minute or until thickened, stirring constantly. Remove from heat.
Stir the liquid and almond extract into the reserved berries. Let cool completely, about 30 minutes.
In a large bowl, whisk together the yogurt. Add the powdered sugar and pudding mix, whisking until smooth. Fold in the whipped topping or freshly whipped cream.
In a trifle dish or large bowl, layer 1/3 cake pieces, 1/2 yogurt mixture, and 1/3 berry mixture. Repeat layers. Top with remaining cake and yogurt. Put the remaining berry mixture in an airtight container and refrigerate. Cover and refrigerate the trifle at least 8 hours or up to 24 hours.
Just before serving, top the trifle with the remaining berry mixture. Sprinkle with almonds. I add a few fresh berries for decoration.
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Ingredients
 16 oz. frozen, unsweetened blueberries
12 oz. frozen, unsweetened raspberries
1/2 cup sugar
1/4 cup water
2 1/2 T. cornstarch
1/4 tsp. almond extract
2 cups fat-free vanilla yogurt
1/3 cup powdered sugar
1 box (4-serving size) vanilla instant pudding
8 oz. thawed whipped topping/ CoolWhip or freshly whipped cream
1 9-inch angel food cake, torn into small pieces
1/2 cup sliced, dry roasted almonds
Fresh blueberries or raspberries, optional
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