Healthified Angel Orange Trifles

 

2

cups fat-free milk

1

4-serving-size package fat-free sugar-free reduced-calorie vanilla instant pudding mix

2

teaspoons finely shredded orange peel

1/4

cup orange juice

1/2

of an 8-ounce package reduced-fat cream cheese (Neufchâtel), softened

3

cups assorted citrus fruit sections (such as blood oranges, tangelos, grapefruit, and/or navel oranges)

4

ounces prepared Betty Crocker® white angel food cake, cut into 1-inch cubes (about 4 cups)

Finely shredded orange peel (optional)

• 1 In a medium bowl combine milk and pudding mix; beat with an electric mixer on low speed for 2 minutes. Beat in the 2 teaspoons orange peel and 2 tablespoons of the orange juice. Set aside. In a large bowl beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Gradually add pudding mixture, beating until combined.
• 2 Divide half of the fruit among ten 6-ounce dessert glasses or dishes. (Or arrange half of the fruit in a 1 1/2 quart glass bowl.) Arrange half of the cake cubes on the fruit. Drizzle with 1 tablespoon of the remaining orange juice. Spoon half of the pudding mixture over cake. Repeat layers. Cover and chill for 2 hours before serving. If desired, garnish individual servings with additional orange peel.