Ingredients

• 1 angel food cake
• 32 ounces vanilla yogurt , divided
• 1 pint strawberries
• 0.75 cups strawberry preserves
• 1 tablespoon water
• 2 cups blueberries , rinsed and dried
• 0.75 cups blueberry preserves
• strawberries

Instructions

1. 1 Place a layer of angel food cake pieces in the bottom of a small trifle dish or pretty cut glass bowl. Spread a thin layer of yogurt over cake layer.
2. 2 Add a single layer of sliced strawberries. Place strawberry preserves and 1 tablespoon water in a microwave-safe bowl and heat on High until preserves liquefy, 1 to 2 minutes. Stir, and add up to 1 tablespoon more water if needed to make a syrup. Drizzle a portion of strawberry syrup over strawberry layer.
3. 3 Add another single layer of cake pieces, and spread with yogurt. Sprinkle with blueberries.
4. 4 Place blueberry preserves and 1 tablespoon water in a microwave-safe bowl and heat on High until preserves have melted, about 1 minute. Stir, and add up to 1 tablespoon more water if needed to make a syrup. Drizzle a portion of blueberry syrup over blueberries.
5. 5 Add another layer of cake pieces; spread with yogurt, add a layer of strawberries, and drizzle with strawberry syrup. Add a layer of cake; spread with yogurt, sprinkle with blueberries, and drizzle with blueberry syrup. Spread with a final layer of yogurt.
6. 6 Garnish with fresh strawberry slices, whole berries, and blueberries, and drizzle with any remaining syrup.
7. 7 Cover and refrigerate until ready to serve. Store leftovers, covered, in the refrigerator.

Nutrition per serving