Strawberry Lemon Trifle (Sugar Free)

Ingredients

• 1 ½ boxes (7 ounces each) chocolate fructose-sweetened cookies, such as Fifty 50 Brownie fudge cookies, about 36 cookies divided
• 1 pint strawberries
• 2 packages (1 ounce each) fat free, sugar free instant vanilla pudding mix
• 1 quart skim milk
• 1 ½ teaspoon grated lemon zest
• ½ cup fat free nondairy whipped topping, thawed optional

Method

Set aside 8 cookies; cut 12 in half crosswise. Coarsely chop remaining cookies and set aside. Set aside 1 strawberry with hull on. Remove hulls from remaining strawberries; slice into thirds and set aside. Prepare pudding according to package directions using skim milk, stir in zest and nutmeg. Refrigerate 5 minutes. Sprinkle ½ cup chopped cookies over bottom of 6-cup trifle dish; spread 1 ½ cups pudding over cookies. Press cut sides of some cookies halves and reserved strawberry slices and against sides of bowl and around edge of pudding; sprinkle ½ cup chopped cookies over pudding. Repeat layering and pressing with more pudding, cookie halves, strawberries and chopped cookies. Top with remaining pudding. Halve reserved cookies; arrange over top of trifle. If desired, transfer topping to pastry bag fitted with star tip; pipe or mound topping over cookies. Top with reserved strawberry.

Yields: 10 servings

Submitted by: Ava Greene