2 cups non-fat or low-fat cottage cheese
2 cups powdered sugar
1 cup non-fat sour cream or non-fat plain greek yogurt
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup whipping cream
1 teaspoon vanilla extract
1 tablespoon sugar
1 Angel Food cake, cut into 1" cubes
1 quart fresh strawberries, sliced
1 quart fresh raspberries
2 tablespoons sugar
3 tablespoons amaretto
fresh berries, for garnish
1. Place cottage cheese in food processor and process until smooth. Add powdered sugar, sour cream (or greek yogurt), vanilla (2 tsp) and almond extracts and process until mixed well.
2. Beat whipping cream until light peaks form. Add 1 tsp vanilla extract and 1 Tbsp sugar. Continue to beat until stiff peaks form. Fold whipped cream into cottage cheese mixture. Add cake cubes and gently fold together until cake pieces are coated with mixture.
3. Mix strawberries, raspberries, 2 Tbsp sugar and amaretto together. Place a layer of berries in the bottom of a trifle bowl. Top with a layer of cake mixture. Repeat until dish is filled. Garnish with additional fresh berries.