Strawberry Lemon Trifle(Sugar Free)

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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

 

Per serving: 215 calories; 5 grams protein; 8 grams fat; 25 mg. Chol.; 30 grams

carbs.; 380 mg.

Sodium; 1 gram fiber

 

 

 

 

 

 

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