Strawberry Lemon Trifle (Diabetic)


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A diabetes-safe, delicious fruit dessert!

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Chicago, IL


  • 4 oz. fat free cream cheese, softened
  • 1 C. nonfat lemon yogurt
  • 2 C. skim milk
  • 1 pkg. (3.4 oz.) sugar free lemon pudding mix
  • 2 tsp. grated lemon peel
  • 2 1/2 C. sliced fresh strawberries, divided
  • 1 Tbs. white grape juice or water
  • 1 prepared Angel Food cake (10 inch)

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In a mixing bowl, beat cream cheese and yogurt. Add the milk, pudding mix and lemon peel; beat until smooth. In blender, process 1/2 C. strawberries and grape juice till smooth. Tear cake into 1-inch cubes; place a third in a trifle bowl or 3 qt. serving bowl. Top with a third of the pudding mixture and half of the remaining strawberries. Drizzle with half of the strawberry sauce. Repeat. Top with remaining cake and pudding mixture. Cover and refrigerate for at least 2 hours.

Calories 180, trace of fat. Food exchanges per serving: 2 bread, 1/2 fruit

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