Cherry Berry Trifle

Here is a fat free - diabetic friendly trifle...rich and elegant too!
http://www.foxtoledo.com/dpp/community/cooking/Cooking-for-Busy-People-Aug-29--Cherry-Berry-Decadent-Trifle
Cherry Berry Trifle
1 (2-pound) container light fat-free vanilla yogurt
1 (1.34-ounce) packet sugar-free French vanilla instant pudding,
1 t. almond extract
2 (9-ounce) sugar-free angel food cakes,
2 (20-ounce) cans no-sugar-added cherry pie filling,
1 (16-ounce) bag frozen berry medley (strawberries, blackberries, blueberries, and red raspberries)
1 (.3-ounce) package sugar-free strawberry gelatin mix

In a large mixing bowl, beat the yogurt, pudding mix, and almond extract together with an electric mixer on high speed.

Tear the cakes into bite-size pieces and place in the pudding mixture. Stir with a wooden spoon or stiff spatula until well blended. Set aside.
In a medium mixing bowl, stir both cans of pie filling, the berries, and the gelatin mix until well mixed. Set aside.
Spread half of the pudding/cake mixture on the bottom of a trifle bowl.
Next layer half of the berry mixture on top of the pudding/cake mixture.
Alternate layers until all of the ingredients are used.
Serve or cover and keep chilled until ready to eat.

Yield: 24 (1/2-cup) servings Calories per serving: 89 (0% fat); Total fat: 0 g; Cholesterol: 1 mg; Carbohydrate: 22 g; Dietary Fiber: 1 g; Protein: 3 g; Sodium: 251 mg Diabetic Exchanges: 1/2 fat-free milk, 1 carbohydrate