GUILT-FREE BERRY TRIFLE

Guilt-Free Berry Trifle image

"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."

Provided by Taste of Home

Time 40m

Yield 16 servings.

Number Of Ingredients 10

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

Steps:

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 : Calories 180 calories, Fat 2g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 369mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.