Guilt-Free Berry Trifle

Name: Guilt-Free Berry Trifle
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 16
Cuisine: English, Scottish, British, European
Ingredients: 567 grams loaf-shaped angel food cakes each), cubed; 710 milliliters fresh blueberries; 9 teaspoons cornstarch, divided; 473 milliliters cold fat-free milk; 28 grams package sugar-free instant vanilla pudding mix; 4 Tbsps lemon juice, divided; 946 milliliters fresh strawberries, chopped; 237 milliliters Sugar substitute equivalent sugar, divided; 177 milliliters cold water, divided; 227 grams carton frozen reduced-fat whipped topping, thawed

You can never have too many European recipes, so give Guilt-Free Berry Trifle a try. This recipe makes 16 servings with 221 calories, 4g of protein, and 2g of fat each. This recipe covers 7% of your daily requirements of vitamins and minerals. If you have carton whipped topping, milk, cornstarch, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 40 minutes. Users who liked this recipe also liked Guilt-Free No-Bake Cheesecake {high protein, gluten-free}, Guilt-Free No-Bake Cheesecake {high protein, gluten-free}, and Guilt-Free, Dairy-Free Vegan Chocolate Truffles.

Instructions

In a small heavy saucepan, combine 1/4 cup sugar substitute, 4-1/2 teaspoons cornstarch and 1/4 cup water until smooth. Bring to a boil over medium heat, stirring constantly.

Ingredients you will need

Sugar Substitute

Corn Starch

Water

Equipment you will use

Sauce Pan

Add strawberries; cook and stir for 2 minutes or until thickened and bubbly.

Ingredients you will need

Strawberries

Remove from the heat; stir in 2 tablespoons lemon juice. Cool to room temperature without stirring.

Ingredients you will need

Lemon Juice

In another heavy saucepan, combine the remaining sugar substitute, cornstarch and water until smooth. Bring to a boil over medium heat, stirring constantly.

Ingredients you will need

Sugar Substitute

Corn Starch

Water

Equipment you will use

Sauce Pan

Add blueberries; cook and stir for 2 minutes or until thickened and bubbly.

Ingredients you will need

Blueberries

Remove from the heat; stir in remaining lemon juice. Cool to room temperature without stirring.

Ingredients you will need

Lemon Juice

In a large bowl, whisk milk and pudding for 2 minutes.

Ingredients you will need

Milk

Equipment you will use

Whisk

Bowl

Let stand for 2 minutes or until soft-set.

Place half of the cake cubes in a 4-qt. trifle bowl.

Equipment you will use

Bowl

Layer with strawberry mixture, half of the pudding, remaining cake cubes, blueberry mixture and remaining pudding. Top with whipped topping. Cover and refrigerate for at least 1 hour.

Ingredients you will need

Whipped Topping

Strawberries

Blueberries

Equipment

Sauce Pan

Whisk

Bowl

Ingredients

Servings:

567grams

loaf-shaped angel food cakes each), cubed 710milliliters

fresh blueberries 9teaspoons

cornstarch, divided 473milliliters

cold fat-free milk 28grams

package sugar-free instant vanilla pudding mix 4Tbsps

lemon juice, divided 946milliliters

fresh strawberries, chopped 237milliliters

Sugar substitute equivalent sugar, divided 177milliliters

cold water, divided 227grams

carton frozen reduced-fat whipped topping, thawed

Recommended wine: Cream Sherry, Port, Moscato Dasti

Trifle works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "