Black Forest Trifle

Photo: Oxmoor House

• Make a reduced-sugar trifle using sugar-free chocolate cake, sugar-free pudding, frozen cherries, and whipped topping.  This classic make-ahead layered dessert is ideal for entertaining when you have guests that need to reduce their intake of sugar.

• Yield: 12 servings (serving size: about 1 cup)

Ingredients

• 1 (8-ounce) package chocolate sugar-free, low-fat cake mix (such as Sweet 'N Low)
• 3/4 cup water
• 1 (1-ounce) package chocolate sugar-free, fat-free instant pudding mix
• 2 cups fat-free milk
• 1 (16-ounce) package frozen no-sugar-added pitted cherries
• 2 or 3 drops of red food coloring
• 2 cups fat-free frozen whipped topping, thawed
• Sugar-free chocolate curls (optional)

Preparation

Preheat oven to 375°.

Prepare cake mix according to package directions, using 3/4 cup water. Let cake cool in pan; remove from pan, and cut into cubes.

Prepare pudding mix according to package directions, using 2 cups fat-free milk; chill at least 30 minutes.

Thaw cherries, reserving 1/4 cup juice. Combine cherries, juice, and food coloring.

Place half of cake cubes in a 3-quart trifle bowl. Spoon half of cherries over cake; spread 1 cup pudding over cherries, and top with half of whipped topping. Repeat layers. Garnish with chocolate curls, if desired (chocolate curls not included in analysis). Cover and chill at least 8 hours.