To make an Angel Food Cake Trifle, combine the cake with strawberries, orange juice and sugar, and layer with yogurt and honey. The trifle is refrigerated prior to serving, and the recipe yields eight servings with only 20 minutes of preparation time.
To make a trifle with angel food cake, hull and slice 5 cups of fresh strawberries, and set aside a few whole strawberries to serve as a garnish. Combine the strawberries with a 6-ounce container of blueberries, one 6-ounce container of raspberries, 1/4 cup of granulated sugar and the juice of 1/2 an orange. Set aside the berry mixtures and rest at room temperature for 15 to 20 minutes, or until the mixture is juicy. In a separate bowl, mix 4 cups of low fat Greek yogurt with 1/4 cup of honey and mix until smooth enough for spreading.
Cut a 17-ounce pound cake into large chunks and add about 1/3 of the cake to a trifle dish. Add a layer of the berry mixture followed by a layer of yogurt, keeping enough yogurt aside for the top. Repeat the layers until the ingredients are gone, and add the remaining yogurt to the center of the top of the trifle. Add fresh whole strawberries to the top of the trifle and refrigerate it for at least one hour, or until chilled.