Black Forest Trifle

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

More From Oxmoor House

Nutritional Information

Amount per serving
  • 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

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

  1. Preheat oven to 375°.
  2. Prepare cake mix according to package directions, using 3/4 cup water. Let cake cool in pan; remove from pan, and cut into cubes.
  3. Prepare pudding mix according to package directions, using 2 cups fat-free milk; chill at least 30 minutes.
  4. Thaw cherries, reserving 1/4 cup juice. Combine cherries, juice, and food coloring.
  5. 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.

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