Prep time: 25 minutes
Cook time: None
Yield: 10 servings
Serving size: 1/10th of recipe
1 (1-ounce) box sugar-free, fat-free cheesecake pudding mix
1 cup unsweetened almond milk
1 (10-ounce) container fat-free whipped topping
1 (14-ounce) prepared angel food cake
1 pint fresh blueberries (2 cups)
1 pint fresh strawberries, halved (2 cups)
In the bowl of a stand mixer with the whisk attachment (or with an electric handheld mixer), beat together the pudding mix with almond milk. Beat for 2 minutes until pudding starts to thicken.
Fold the whipped topping into the prepared pudding and store in the refrigerator until you’re ready to assemble.
Cube the prepared angel food cake into 1-inch cubes.
Assemble in a trifle dish: Place half of the angel food cake cubes in the bottom of the dish.
Top with half of the pudding mixture, followed by half of the blueberries and sliced strawberries.
Repeat layering with the remaining angel food cake cubes and pudding, and top with the remaining fruit.
Per Serving: (1/10th of recipe)
Calories from fat: 4
Saturated Fat: 0g
The nutrition content of recipes on SkinnyMom.com has been calculated by Registered Dietitian, Jessica Penner, of Smart Nutrition.