Serves 8


  • 1 12.3-ounce package silken tofu
  • 1 teaspoon almond extract
  • 1 8-ounce package lite cream cheese, softened
  • 2 cups non-dairy whipped topping
  • 1 1/2 pounds prepared angel food cake cut into 1-inch pieces
  • 2 cups confectioners’ sugar
  • 1/2 cup soy sour cream
  • 1 1/2 quarts Ohio strawberries
  • 1 teaspoon vanilla extract
  • 3 tablespoons sugar



In food processor or blender, combine tofu, cream cheese and confectioners’ sugar. Blend until smooth. In medium bowl, combine tofu mixture, sour cream and extracts. Fold in whipped topping. Gently stir in cake pieces. Combine strawberries and sugar in separate bowl. In large trifle serving bowl, layer cake and berries. Chill 2 to 4 hours. Garnish with fresh mint leaves.