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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 16 |
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âI am always cutting fat from recipes,â says Elaine Alever of Saginaw, Michigan. âBut when I was invited to a party where the hostess was diabetic, I wanted to take this trifle, a dessert she could enjoy.â 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:
1. 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.
2. 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.
3. In a large bowl, whisk milk and pudding for 2 minutes. Let stand for 2 minutes or until soft-set.
4. 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.
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