Black Forest Trifle

Black Forest Trifle Recipe
Photo: Oxmoor House
Make a reduced-sugar trifle using sugar-free chocolate cake, sugar-free pudding, frozen cherries, and whipped topping.  This classic make-ahead layered dessert is ideal for entertaining when you have guests that need to reduce their intake of sugar.

Yield:

12 servings (serving size: about 1 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 132
Caloriesfromfat 0.0 %
Fat 1.7 g
Satfat 0.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.3 g
Carbohydrate 28.1 g
Fiber 0.9 g
Cholesterol 1 mg
Iron 0.0 mg
Sodium 151 mg
Calcium 0.0 mg

Ingredients

1 (8-ounce) package chocolate sugar-free, low-fat cake mix (such as Sweet 'N Low)
3/4 cup water
1 (1-ounce) package chocolate sugar-free, fat-free instant pudding mix
2 cups fat-free milk
1 (16-ounce) package frozen no-sugar-added pitted cherries
2 or 3 drops of red food coloring
2 cups fat-free frozen whipped topping, thawed
Sugar-free chocolate curls (optional)

Preparation

Preheat oven to 375°.

Prepare cake mix according to package directions, using 3/4 cup water. Let cake cool in pan; remove from pan, and cut into cubes.

Prepare pudding mix according to package directions, using 2 cups fat-free milk; chill at least 30 minutes.

Thaw cherries, reserving 1/4 cup juice. Combine cherries, juice, and food coloring.

Place half of cake cubes in a 3-quart trifle bowl. Spoon half of cherries over cake; spread 1 cup pudding over cherries, and top with half of whipped topping. Repeat layers. Garnish with chocolate curls, if desired (chocolate curls not included in analysis). Cover and chill at least 8 hours.

Note:

Look for sugar-free cake mixes alongside the regular cake mixes or in the dietetic section of the grocery store.

All-New Complete Step-by-Step Diabetic,

Oxmoor House

March 2006
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