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Blueberry Lemon Trifle

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We have several diabetics in our church group, with whom we joined last Saturday for a barbecue in the countryside.  To accommodate their sugar abstinence, I brought two sugar-free desserts: rugelach & blueberry lemon trifle.  Both desserts were enjoyed by diabetics & non-diabetics alike, but this is the one I will continue making for myself (Den can fend for himself–the trifle is mine!) because it’s low in calories and it tastes FABULOUS!

If you prefer to make this with full-fat and full-sugar (oooooh, I bet that would be even better!), follow the suggestions in parentheses.


Blueberry Lemon Trifle

1 sugar-free angel food cake (or 1 pound cake)
1 lemon, juiced
1 1/2 cups skim milk (or whole milk)
1 (8-oz) tub fat-free sour cream (or regular sour cream)
1 (8-oz) tub sugar-free cool-whip, divided (or regular Cool Whip/real whipped cream)
2 packages fat-free/sugar-free instant lemon pudding (or regular instant lemon pudding)
3 pints blueberries, rinsed & dried

Cut the cake into cubes and lay them out on a cookie sheet, then sprinkle the lemon juice evenly over them (I actually dipped my clean fingers into the juice & dabbed the juice on–you could use a pastry brush too) & carefully toss.  Don’t mash the cake–keep it as pretty as possible. This won’t be as difficult with pound cake b/c it’s not as delicate so you don’t have to be as careful.  Set aside.

In a medium bowl, whisk the milk, sour cream & half of the cool whip until smooth, then beat in the pudding mixes until it starts to thicken.

Set a few blueberries aside for garnish.  Put 1/3 of the cake cubes in the bottom of a trifle bowl, sprinkle on 1/3 of the blueberries (1 pint), then spread 1/3 of the pudding mixture over it.  Repeat two more times, then spread the remaining Cool Whip over the top & garnish with the reserved blueberries.  Chill until ready to serve–can be made up to two days in advance–or just sit it down on the table and dig in.

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