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Yam Trifle
Source: dLife

An easy and elegant dessert made with layers of angel food cake and a blend of sweet potatoes, coconut, and vanilla.

Prep Time: 15 minutes
Cook Time: 5 minutes
Difficulty: Easy

Nutrition Facts

Makes 14 servings
Amount Per Serving
Calories 191.3
Total Carbs 38.6 g
Dietary Fiber 2.3 g
Sugars 15.6 g
Total Fat 3.1 g
Saturated Fat 2.2 g
Unsaturated Fat 0.2 g
Potassium 441.6 mg
Protein 3.4 g
Sodium 110.5 mg
Dietary Exchanges
1/2 Fat , 1 Other Carbs , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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12 oz  low fat cream cheese
16 oz  Cake, sponge, 1/12 of 16oz
30 oz  canned yams
0.3333 cup  sugar
5 oz  evaporated skim milk
1 tsp  coconut extract
0 1/2 tsp  vanilla extract
2 tbsp  flaked unsweetened coconut
1 cup  frozen whipped topping
1 tbsp  flaked unsweetened coconut
1 tbsp  chopped pecans
  1. In large bowl, mix together the cream cheese and half of the sugar. Add the evaporated milk and coconut extract in gradually until creamy.
  2. Fold the angel food cake into the cream cheese mix and put to the side for later use.
  3. In another bowl, mix the yams and remaining sugar and vanilla until creamy.
  4. In a trifle bowl or large bowl, layer half the angel food cake mixture, half the yam mixture, 1 tablespoon of the coconut and half the whipped topping. Keep repeating the layers until all ingredients are used.
  5. Sprinkle the toasted pecans and coconut on top if desired. Refrigerate until chilled.

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