I used regular cake mix, regular pudding and canned cherry pie filling. Turned out fantastic
Black Forest Trifle
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.
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- Calories: 132
- Calories from fat: 0.0%
- Fat: 1.7g
- Saturated fat: 0.6g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 3.3g
- Carbohydrate: 28.1g
- Fiber: 0.9g
- Cholesterol: 1mg
- Iron: 0.0mg
- Sodium: 151mg
- Calcium: 0.0mg
- 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)
- 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.
Look for sugar-free cake mixes alongside the regular cake mixes or in the dietetic section of the grocery store.
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