Lemon Blueberry Trifle (Sugar Free)

Total Time
50mins
Prep 20 mins
Cook 30 mins

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.)

Ingredients Nutrition

  • 1 frozen prepared poundcake (or sugar free angel food cake)
  • 1 lemon
  • 1 12 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

Directions

  1. Cut pound cake into cubes and place in large colander. Sprinkle juice from 1 lemon over cake. Toss gently.
  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. 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. You can decorate the top with remaining whipped cream and reserved berries if you would like.
Most Helpful

5 5

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.