- 1 box (2.1 ounces) sugar-free, fat-free vanilla instant pudding mix
- 2 cups skim milk
- 1 pound fresh strawberries
- Half of a prepared 1-pound angel food cake
- 1 cup lite, nondairy whipped topping
Combine pudding mix and milk in small bowl with an electric mixer until pudding is thickened. Remove stems and leaves of strawberries and slice. Spread half the slices over the bottom of a trifle dish or 3-quart clear glass bowl. Tear the angel food cake into small pieces (approximately 1-inch cubes) and layer half the pieces over the strawberry slices. Pour or spoon the prepared pudding over the cake pieces. Layer the remaining cake pieces, then the remaining strawberry slices, on top of the pudding. Spoon the whipped topping over the strawberries to complete the trifle. Serve at once, or refrigerate until serving.
Yield: 8 servings. Serving size: 1 cup.
Nutrition Facts Per Serving:
Calories: 166, Carbohydrates: 34 g, Protein: 3 g, Fat: 2 g, Saturated Fat: 2 g, Cholesterol: 0 mg, Sodium: 354 mg, Fiber: 3 g
Exchanges per serving: 1 starch, 1 fruit, 1/2 fat. Carbohydrate choices: 2.
This recipe was created by Kathleen Stanley, a diabetes educator at Central Baptist Hospital in Lexington, Kentucky. She is the author of 50 Things You Need to Know About Diabetes, published in 2009 by the American Diabetes Association.