Strawberry Trifle Diabetic Recipes

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STRAWBERRY LEMON TRIFLE

This refreshingly fruity dessert is one of our favorites. It looks so beautiful layered in a glass bowl that people will think you fussed. The secret is starting with a purchased angel food cake. -Lynn Marie Frucci, Pullman, Washington

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 14 servings.

Number Of Ingredients 9



Strawberry Lemon Trifle image

Steps:

  • In a large bowl, beat cream cheese and yogurt. Add the milk, dry pudding mix and lemon zest; beat until smooth. In a blender, process 1/2 cup strawberries and grape juice until blended. , Tear cake into 1-in. cubes; place a third in a trifle bowl or 3-qt. serving bowl. Top with a third of the pudding mixture and half of the remaining strawberries. Drizzle with half of the strawberry sauce. Repeat all layers. Top with remaining cake and pudding mixture. Garnish with whipped topping and additional strawberries, if desired. Cover and refrigerate for at least 2 hours.

Nutrition Facts : Calories 108 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 279mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

4 ounces fat-free cream cheese, softened
1 cup fat-free vanilla yogurt
2 cups fat-free milk
1 package (3.4 ounces) instant lemon pudding mix
2 teaspoons grated lemon zest
2-1/2 cups sliced fresh strawberries, divided
1 tablespoon white grape juice or water
1 prepared angel food cake (12 ounces)
Optional: Whipped topping and additional strawberries

STRAWBERRY TRIFLE

I won first prize in a dairy recipe contest with this tasty strawberry trifle. You can double the recipe and make two for large groups. -Norma Steiner, Monroe, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 10 servings.

Number Of Ingredients 7



Strawberry Trifle image

Steps:

  • In a large bowl, beat the milk, sour cream, pudding mix and orange zest on low speed until thickened. Fold in whipped cream. , Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving.

Nutrition Facts : Calories 376 calories, Fat 23g fat (14g saturated fat), Cholesterol 62mg cholesterol, Sodium 360mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 2g fiber), Protein 6g protein.

1 cup cold whole milk
1 cup sour cream
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon grated orange zest
2 cups heavy whipping cream, whipped
8 cups cubed angel food cake
4 cups sliced fresh strawberries

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