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The perfect dessert to make when you are in a hurry and need a refreshing treat.

Yam Trifle

12 ounce reduced fat cream cheese

3/4 cup granulated sugar, divided use

1 (5-ounce) can evaporated skimmed milk

1 teaspoon coconut extract

1 (16-ounce) commercial angel food cake, cubed

2 (15-ounce) cans yams, drained and mashed or 2 cups fresh sweet potatoes, cooked and mashed

1/2 teaspoon vanilla extract

2 tablespoons flaked coconut, divided use

1 (8-ounce) container frozen fat free whipped topping, thawed

1 tablespoon flaked coconut, browned

1 tablespoon chopped pecans, toasted

1. In a large bowl, beat together the cream cheese and 1/2 cup sugar. Gradually add milk and coconut extract, mixing until creamy. Fold in the cubed angel cake into the cream cheese mixture, set aside.
2. In another bowl, beat together yams, 1/4 cup sugar and vanilla until creamy.
3. In a trifle bowl or large glass bowl, layer half the angel cake mixture, half the yam mixture, 1 tablespoon coconut and half the whipped topping. Repeat.
4. Sprinkle the top with the browned coconut and toasted pecans. Refrigerate and serve.

Makes 12 to 16 servings.

Per serving: CAL 271; FAT 8g; PROTEIN 6g; CARB 46g; CHOL 12mg; SODIUM 304mg; FIBER 1g

Recipe courtesy of Lousiana Sweet Potato Commission. Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.