Yields 4 trifles
2 cups Stonyfield Greek Yogurt 2 cups diced angel cake 2 cups strawberries, quartered 1 cup blueberries
Using 3-4 wine glasses, pour the yogurt into each glass, layering with the angel cake, strawberries and blueberries.
Thanks to Clean Plate Club member Chung-Ah Rhee of Damn Delicious for stopping by to share her love of cooking and this delicious recipe!
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