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Cherry Trifle Cake Ingredients: One, 9-1/2-inch tart-shaped sponge cake or 8 individual sponge cakes or shortcakes 1/2 cup cherry or orange juice* 2 ounces frozen whipped dessert topping, thawed (1/2 of a 4-ounce container) 2/3 cup cherry-vanilla or desired flavor yogurt (6-ounce carton) 2 cups fresh light or dark sweet cherries, such as Rainer or Bing Directions: Place cake(s) on a serving platter; sprinkle with juice. Set aside. In a small mixing bowl stir together whipped topping and yogurt; spread onto cake(s). Cover and chill for up to two hours. Before serving, remove stems from cherries; halve and remove pits. Arrange cherries, cut side down, on top of the yogurt mixture. Make-Ahead Tip: Spread yogurt mixture over cake. Cover and chill for up to 2 hours. Add cherries before serving. *Note: If you wish to put some sherry in a cherry dessert, substitute 2 to 4 tablespoons of cream sherry for an equal amount of the fruit juice. Recipe makes eight servings. Nutritional information per serving: Calories: 146 Fat: 3g Saturated Fat: 2g Cholesterol: 27g Sodium: 76mg Carbohydrate: 28g Fiber: 1g Protein: 3g
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