Patriotic Berry Trifle

Fourth of July is one of my favorite holidays – being able to spend time with family and friends and celebrating our country, especially the men and women who fight for us daily.  And of course, the day’s celebration seems to always include an assortment of food. This year, we are spending our day poolside and have planned a potluck. I decided to create this guilt free dessert that is enough for all of our friends to share.


I always love the traditional red, white and blue fruit trifle but many of those recipes include high calorie and high sugar ingredients. I decided to create my own trifle after looking at two recipes online from Skinnytaste and Food Network. I made a few substitutions that improved the nutritional facts without sacrificing taste. A few of those changes included using Truvia instead of sugar, removing the high calorie cream ingredients and switching for sugar free pudding mix. I was hoping to also use a sugar free angel food cake but could not locate one at my local grocery store. That substitution would be an easy way to cut additional sugar! Also, I made the serving size on the smaller side, as we are planning to have quite a spread of food options today. But, even with a larger portion, this recipe would definitely serve greater than 10 people. I hope you enjoy this dessert as much as we have! Have a safe and fun Fourth of July!

Berry Trifle
Prep time
Total time
Recipe type: Dessert
Serves: 14
  • 1 premade angel food cake, cut into 1- inch slices then cubed
  • ⅛ cup Truvia Baking Blend Sugar
  • ¼ cup fresh lemon juice
  • ¼ cup water
  • ¼ tsp almond extract
  • 1 (4oz) package of sugar free vanilla instant pudding mix
  • 2 cups skim milk
  • 12 oz frozen whipped topping, like TruWhip
  • 2 pints of blueberries
  • 2 pints of strawberries, sliced
  1. Heat the Truvia, lemon juice, and water in a saucepan over medium heat.
  2. Stir until the Truvia dissolves.
  3. Remove from the heat and stir in the almond extract.
  4. Brush both sides of the the sliced angel food cake with the syrup then cut into cubes.
  5. Whisk the pudding mix and the milk together (following the directions on the pudding box).
  6. Fold in the whipped topping until blended.
  7. Layer a trifle bowl, starting with the cubed angel food cake and then sprinkle with blueberries.
  8. With a rubber spatula, spread part of the whipped mixture and then layer with strawberries.
  9. Continue the process until you have reached the top of the trifle bowl.
  10. Finish with a top layer of fruit in a pattern of your choice.
  11. Cover and refrigerate for at least 1 hour.
Nutrition Information
Serving size: Appx. ⅔ cup Calories: 199 Fat: 4 Carbohydrates: 39 Sugar: 16 Protein: 3


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