Ingredients:
For the Cake:
- 1 package (16 oz) of angel food cake, prepared as directed on the package (use a sugar-free or reduced-sugar version, if available)
For the Filling:
- 2 cups fresh strawberries, hulled and sliced
- 1 package (1 oz) of sugar-free vanilla pudding mix
- 1 3/4 cups skim milk (or unsweetened almond milk for fewer points)
- 1 cup fat-free whipped topping (such as Cool Whip Free)
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar substitute (e.g., Stevia or powdered erythritol)
Instructions:
- Prepare the Angel Food Cake:
- Follow the package instructions to prepare the angel food cake. Once baked and cooled, cut it into small, bite-sized cubes.
- Make the Vanilla Pudding:
- In a medium bowl, whisk together the sugar-free vanilla pudding mix and skim milk (or unsweetened almond milk). Allow the pudding to set according to the package instructions.
- Prepare the Whipped Topping:
- In a separate bowl, gently fold the vanilla extract and powdered sugar substitute into the fat-free whipped topping.
- Assemble the Trifle:
- In a trifle dish or a clear glass bowl, start by layering half of the angel food cake cubes.
- Next, add half of the sliced strawberries on top of the cake.
- Pour half of the prepared vanilla pudding over the strawberries.
- Add a layer of half of the whipped topping mixture on top of the pudding layer.
- Repeat the Layers:
- Repeat the layers one more time, using the remaining angel food cake cubes, strawberries, vanilla pudding, and whipped topping.
- Refrigerate:
- Cover the trifle and refrigerate for at least 1-2 hours to allow the flavors to meld.
- Serve
