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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.”
  • Total Time
    Prep: 40 min. + chilling
  • Makes
    16 servings

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.
  • 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.
Nutrition Facts
1 cup: 180 calories, 2g fat (2g saturated fat), 1mg cholesterol, 369mg sodium, 36g carbohydrate (25g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1/2 fruit.

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Reviews

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  • raajha
    Dec 15, 2010

    This was such an outstanding recipe! My husband and I enjoyed it so much that absolutely none of it went to waste. It is light and flavorful without ruining your diet.