Trifles with Angel Food Cake: Creamy

Instructions:

1. Prep the cake. Cube the 1 lb of Angel Food Cake into uniform 1 inch pieces. Lightly drizzle the 2 tbsp of fresh lemon juice over the cubes and toss gently with a spatula until the cake is lightly moistened but not soaked. Note: This adds zest and prevents the cake from tasting dry.
2. Whisk the pudding. In a medium bowl, whisk the 3.4 oz package of instant vanilla pudding mix and 1.5 cups of skim milk for 2 minutes until the mixture thickens and looks smooth.
3. Fold in the tang. Gently fold the 1 cup of plain non fat Greek yogurt and 1 tsp of pure vanilla extract into the pudding using a spatula until the mixture is velvety and no white streaks remain. Set this aside.
4. Prep the berries. In a small bowl, toss 2 cups of quartered strawberries, 1 cup of blueberries, and 1 cup of raspberries with 1 tbsp of maple syrup until the berries have a glossy sheen.
5. Start the first layer. Scatter a generous layer of the lemon drizzled cake cubes at the bottom of your glass bowl. This creates a solid foundation for the Trifles.
6. Add the creaminess. Spread half of the pudding and yogurt mixture over the cake layer, smoothing it out to the edges with your spatula.
7. Layer the fruit. Arrange a colorful ring of the mixed berries around the perimeter of the bowl, then fill the center. This makes the dessert look professional from the side.
8. Repeat the process. Add another layer of cake, the remaining pudding mixture, and the rest of the berries until the bowl is nearly full.
9. Whip the topping. Whip the 2 cups of heavy whipping cream, 2 tbsp of powdered sugar, and 0.5 tsp of vanilla extract until stiff peaks form. Note: Stop immediately once peaks hold their shape; over whipping will turn it into butter.
10. The final touch. Spread the whipped cream evenly over the top layer. Refrigerate for 4 hours until the layers are set and chilled.