Lemon Blueberry Trifle (Sugar Free)
"This is a recipe from Pampered Chef. You can follow the directions for regular, or substitute sugar free pudding and whipped cream to make a yummy sugar free desert! If making sugar free you can substitute sugar free angel food cake. (My aunt is diabetic and she loved this. I made it with regular angel food cake, because I couldn't find sugar free. She says there isn't too much sugar in regular cake, but watch if your diabetic.)"
photo by Vraklis
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
10
ingredients
- 1 frozen prepared poundcake (or sugar free angel food cake)
- 1 lemon
- 1 1⁄2 cups milk
- 1 (8 ounce) container sour cream
- 1 (8 ounce) whipped topping (can be sugar free)
- 2 (3 1/2 ounce) packages instant lemon pudding (can be sugar free) or (3 1/2 ounce) packages pie filling (can be sugar free)
- 1 pint blueberries
directions
- Cut pound cake into cubes and place in large colander. Sprinkle juice from 1 lemon over cake. Toss gently.
- In separate bowl combine milk, sour cream and half of whipped topping, whisk until smooth. Add pudding and whisk until pudding begins to thicken.
- Set 10 blueberries aside for garnish (optional). Place 1/3 of cake in bottom of bowl(glass bowl make a pretty presentation). Top with 1/3 of blueberries. Then top with 1/3 of the pudding mixture and spread evenly. Repeat layers 1-2 more times.
- You can decorate the top with remaining whipped cream and reserved berries if you would like.
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Reviews
-
I prepared this sugar-free, fat-free and it was enjoyed by diabetics and non-diabetics alike at our Church potluck! It is the best s/f dessert I've ever had and it got lots of rave reviews. To make it fat-free, I used skim milk and fat-free sour cream. These are the changes I made: I put the angel food cake cubes on a cookie sheet and dipped my clean fingers into the lemon juice to dab it over all the squares. Then I VERY gently tossed them w/ my hands (the cake is quite delicate) and let them continue soaking while I made the pudding mixture. Also, I used three pints of blueberries--one pint per layer--so that the blueberries really showed up from the outside of the trifle bowl. That seemed to be a good amount of blueberries--I think 1 pint wouldn't be enough. Very excellent recipe.
RECIPE SUBMITTED BY
I live near Cleveland, Ohio and cooking is one of my favorite past times. I start many of my meals with recipes from magazines, cookbooks, or on line. I have three children who often like to cook with me. I work in a great Mexican Restaurant and learn quite a bit about different spices and things.
