Friday, March 5, 2010
This dessert is fast and easy to make. Even though it was intended for diabetics anyone can enjoy this tasty treat. And it also looks as good as it taste.
1 lb. strawberries, sliced
1/2 cup Splenda (sugar substitute)
1 package sugar-free strawberry flavored gelatin (4 serving size)
1 cup boiling water
1 cup cold water
1 package banana cream sugar-free pudding
1+3/4 cups milk (or cream)**
1 (10 & 1/2 oz.) angel food cake cut horizontally into thirds.
Whipped Cream (optional)
Gently toss strawberries and Splenda in medium bowl; set aside
Stir gelatin into boiling water in small bowl; stir 2 minutes until completely dissolved.
Stir in cold water until well blended. Pop in freezer for 5 minutes to soft-set gelatin.
Beat pudding mix and milk in medium bowl with electric mixer on medium speed or wisk until mixed thoroughly. Refrigerate 5 minutes to soft-set.
Place 1 layer of angel food cake in bottom of trifle bowl. Tear another cake layer into pieces to fill in any gaps and in hole in center of cake.
Stir gelatin into pudding until well blended. Gently stir in strawberries.
Spoon half of mixture over cake in trifle bowl. Arrange remaining cake layer on top of strawberry mixture. Fill in gaps and hole with remaining torn pieces of cake.
Top with remaining strawberry mixture. Cover and refrigerate 2 hours until completely set.
** Can use Soy Milk to reduce carb count even more.
***Top with whipped cream before serving.
Carbohydrates 13g (Less when using soy milk)