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    You are in: Home / Recipes / Lemon Blueberry Trifle (Sugar Free) Recipe
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    Lemon Blueberry Trifle (Sugar Free)

    Lemon Blueberry Trifle (Sugar Free). Photo by Vraklis

    1/1 Photo of Lemon Blueberry Trifle (Sugar Free)

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    cookingsherri's Note:

    This is a recipe from Pampered Chef. You can follow the directions for regular, or substitute sugar free pudding and whipped cream to make a yummy sugar free desert! If making sugar free you can substitute sugar free angel food cake. (My aunt is diabetic and she loved this. I made it with regular angel food cake, because I couldn't find sugar free. She says there isn't too much sugar in regular cake, but watch if your diabetic.)

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    Units: US | Metric

    • 1 frozen prepared poundcake (or sugar free angel food cake)
    • 1 lemon
    • 1 1/2 cups milk
    • 1 (8 ounce) container sour cream
    • 1 (8 ounce) whipped topping (can be sugar free)
    • 2 (3 1/2 ounce) packages instant lemon pudding (can be sugar free) or 2 (3 1/2 ounce) packages pie filling (can be sugar free)
    • 1 pint blueberries


    1. 1
      Cut pound cake into cubes and place in large colander. Sprinkle juice from 1 lemon over cake. Toss gently.
    2. 2
      In separate bowl combine milk, sour cream and half of whipped topping, whisk until smooth. Add pudding and whisk until pudding begins to thicken.
    3. 3
      Set 10 blueberries aside for garnish (optional). Place 1/3 of cake in bottom of bowl(glass bowl make a pretty presentation). Top with 1/3 of blueberries. Then top with 1/3 of the pudding mixture and spread evenly. Repeat layers 1-2 more times.
    4. 4
      You can decorate the top with remaining whipped cream and reserved berries if you would like.

    Ratings & Reviews:

    • on May 13, 2009


      I prepared this sugar-free, fat-free and it was enjoyed by diabetics and non-diabetics alike at our Church potluck! It is the best s/f dessert I've ever had and it got lots of rave reviews. To make it fat-free, I used skim milk and fat-free sour cream. These are the changes I made: I put the angel food cake cubes on a cookie sheet and dipped my clean fingers into the lemon juice to dab it over all the squares. Then I VERY gently tossed them w/ my hands (the cake is quite delicate) and let them continue soaking while I made the pudding mixture. Also, I used three pints of blueberries--one pint per layer--so that the blueberries really showed up from the outside of the trifle bowl. That seemed to be a good amount of blueberries--I think 1 pint wouldn't be enough. Very excellent recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Lemon Blueberry Trifle (Sugar Free)

    Serving Size: 1 (169 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 341.8
    Calories from Fat 158
    Total Fat 17.6 g
    Saturated Fat 10.4 g
    Cholesterol 102.1 mg
    Sodium 454.4 mg
    Total Carbohydrate 43.9 g
    Dietary Fiber 1.0 g
    Sugars 5.8 g
    Protein 4.4 g

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