Strawberry Lemon Trifle (Sugar Free)
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Ingredients:
- 1 chocolate (½ boxes (7 ounces each) fructose-sweetened cookies, such as fifty 50 brownie fudge cookies, about )
- 1 quart milk (skim )
- 2 vanilla (packages (1 ounce each) fat free, sugar free instant pudding mix)
- cup haw (fat free nondairy whipped topping, ted optional)
- 1 lemon (½ teaspoon grated zest)
- 1 pint strawberries
- 1 quart milk (skim )
- 2 vanilla (packages (1 ounce each) fat free, sugar free instant pudding mix)
- cup haw (fat free nondairy whipped topping, ted optional)
- 1 lemon (½ teaspoon grated zest)
- 1 pint strawberries
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 Per serving: 215 calories; 5 grams protein; 8 grams fat; 25 mg. Chol.; 30 grams carbs.; 380 mg. Sodium; 1 gram fiber Submitted by: Ava Greene Recipes Links Email Newsletter Post a Recipe
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