1 1/2 c. cold fat-free milk
1 (1 oz.) pkg. sugar-free instant vanilla pudding mix
1 c. (8 oz.) fat-free vanilla yogurt
6 oz. reduced-fat cream cheese, cubed
1/2 c. reduced-fat sour cream
2 tsp. vanilla extract
1 (12 oz.) carton reduced-fat frozen whipped topping, thawed and divided
1 (8-inch) prepared angel food cake, cut into 1-inch cubes
1 pt. each: blackberries, raspberries and blueberries

In a small bowl, whisk the milk and pudding mix for 2 minutes or until thickened. In a mixing bowl, beat the yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping. Place a third of the cake cubes in a 4-quart trifle bowl. Top with a third of the pudding mixture, a third of the berries and half of the remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. Serve immediately or refrigerate.

Yield: 14 servings.