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Chilled Champagne Or Sparkling White Grape Juice
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1 cup
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Honey
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2 tablespoons
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Sliced Assorted Fruit (Such As Any Berries, Grapes, Oranges, Pineapple, Kiwifruit, Etc.)
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4 cups
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Reduced-fat Cream Cheese (Neufchatel)
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4 ounces
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Light Ricotta Cheese
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1/2 cup
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Vanilla-Flavor Fat-Free Greek Yogurt
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1 cup
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Vanilla Cake (1/2), cut into cubes:
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Fat-Free Milk
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3/4 cup
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Butter
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1/4 cup
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Vanilla Bean
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1/2
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Eggs (Room Temperature)
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3
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Sugar
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1 1/4 cups
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All-Purpose Flour
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1 1/2 cups
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Baking Powder
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1 1/2 teaspoons
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Salt
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1/4 teaspoon
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Vanilla
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1 1/2 teaspoons
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PREPARATION (Vanilla Cake prepared separately)
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1.
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In a bowl gently stir together sparkling white grape juice and honey until honey is dissolved.
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2.
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Add fruit; toss gently to coat.
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3.
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Cover and let stand 30 minutes.
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4.
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Drain fruit, reserving liquid.
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5.
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In a food processor combine cream cheese, ricotta cheese, and yogurt.
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6.
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Cover and process until smooth.
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7.
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In a 2 1/2- to 3-quart trifle dish or glass bowl layer one-third of the cake cubes, one-third of the fruit mixture, and one-third of the cheese mixture.
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8.
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Repeat layers twice.
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9.
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Cover and chill up to 8 hours before serving.
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10.
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If desired, drizzle servings with reserved liquid from the fruit.
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PREPARATION: Vanilla Cake
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1.
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In a small saucepan combine milk and butter.
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2.
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Using a small sharp knife, split the vanilla bean lengthwise in half.
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3.
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Scrape the seeds from the halves into the milk mixture.
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4.
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Add the vanilla bean halves to the saucepan.
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5.
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Heat over medium heat until butter is melted and milk is steaming, stirring occasionally (do not boil).
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6.
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Remove from the heat.
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7.
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Preheat oven to 350 degrees F.
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8.
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Meanwhile, grease and lightly flour two 8-inch round cake pans.
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9.
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In a large bowl beat eggs with a mixer on high about 4 minutes or until thickened and light yellow in color.
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10.
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Gradually add sugar, beating on medium speed 4 to 5 minutes or until light and fluffy.
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11.
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Add flour, baking powder, and salt.
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12.
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Beat on low to medium just until combined.
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13.
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Remove the vanilla bean halves from the milk mixture; discard.
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14.
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Add milk mixture to batter along with vanilla, beating until combined.
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15.
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Divide batter between prepared pans, spreading evenly.
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16.
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Bake about 25 minutes or until a toothpick inserted near centers comes out clean.
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17.
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Cool cake layers in pans for 10 minutes.
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18.
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Remove layers from pans; cool on wire racks.
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