Who doesn't like a trifle? Prep-wise, it's a simple layering job. Eating-wise, it's a sweet melding of flavors and textures. Our Test Kitchen's version combines wine-roasted red grapes, Neufchâtel cheese, nonfat yogurt, sliced almonds, ladyfingers and a touch of cream for a lighter dessert that's rich, creamy and complex. Serve in individual ramekins, or in a six-cup trifle dish for large gatherings. Count on raves.