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Guilt-Free Berry Trifle

“I am always cutting fat from recipes,” says Elaine Alever of Saginaw, Michigan. “But when I was invited to a party where the hostess was diabetic, I wanted to take this trifle, a dessert she could enjoy.”

16 ServingsPrep: 40 min. + chilling

Ingredients

Sugar substitute equivalent to 1/2 cup sugar, divided
9 teaspoons cornstarch, divided
3/4 cup cold water, divided
1 quart fresh strawberries, chopped
4 tablespoons lemon juice, divided
3 cups fresh blueberries
2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
2 loaf-shaped angel food cakes (10-1/2 ounces each), cubed
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Directions

In a small heavy saucepan, combine 1/4 cup sugar substitute, 4-1/2
teaspoons cornstarch and 1/4 cup water until smooth. Bring to a boil
over medium heat, stirring constantly. Add strawberries; cook and
stir for 2 minutes or until thickened and bubbly. Remove from the
heat; stir in 2 tablespoons lemon juice. Cool to room temperature
without stirring.
In another heavy saucepan, combine the remaining sugar substitute,
cornstarch and water until smooth. Bring to a boil over medium heat,
stirring constantly. Add blueberries; cook and stir for 2 minutes or
until thickened and bubbly. Remove from the heat; stir in remaining
lemon juice. Cool to room temperature without stirring.

2 of 2

Guilt-Free Berry Trifle (continued)

Directions (continued)

In a large bowl, whisk milk and pudding for 2 minutes. Let stand for
2 minutes or until soft-set.
Place half of the cake cubes in a 4-qt. trifle bowl. Layer with
strawberry mixture, half of the pudding, remaining cake cubes,
blueberry mixture and remaining pudding. Top with whipped topping.
Cover and refrigerate for at least 1 hour. Yield: 16 servings.

Nutrition Facts: 1 cup equals 180 calories, 2 g fat (2 g saturated fat), 1 mg cholesterol, 369 mg sodium, 36 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fruit.