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.