Categories: Pastries

Ingredients

• 6 cups cubed honeydew melon
• 6 cups sliced fresh strawberries
• 1/2 cup strawberry all-fruit spread
• 2 pkg. (8oz. each) fat-free cream cheese, softened
• 1 1/2 cups confectioners' sugar
• 1 cup (8 oz.) fat-free sour cream
• 2 cups frozen light whipped topping, thawed
• 1 loaf (10 1/2 oz.) angel food cake, cubed
• 1/3 cup grated semisweet chocolate

Directions

1. In a large bowl, toss the honeydew and strawberries with fruit spread spread; set aside.
2. In a mixing bowl, beat cream cheese and sugar until smooth. Add sour cream; mix well.

3. Fold in whipped topping and cake.Drain juice from fruit mixture.

4. In a trifle dish or deep salad bowl layer a third of the fruit, a third of the cake mixture and a third of the chocolate.
5. Repeat layers twice. Serve immediately.

Email to a friend | Print this recipe | Back