Lemon Blueberry Trifle Sugar Free Recipes

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LEMON BLUEBERRY TRIFLE (SUGAR FREE)



Lemon Blueberry Trifle (Sugar Free) image

This is a recipe from Pampered Chef. You can follow the directions for regular, or substitute sugar free pudding and whipped cream to make a yummy sugar free desert! If making sugar free you can substitute sugar free angel food cake. (My aunt is diabetic and she loved this. I made it with regular angel food cake, because I couldn't find sugar free. She says there isn't too much sugar in regular cake, but watch if your diabetic.)

Provided by cookingsherri

Categories     Dessert

Time 50m

Yield 10 serving(s)

Number Of Ingredients 7

1 frozen prepared poundcake (or sugar free angel food cake)
1 lemon
1 1/2 cups milk
1 (8 ounce) container sour cream
1 (8 ounce) whipped topping (can be sugar free)
2 (3 1/2 ounce) packages instant lemon pudding (can be sugar free) or 2 (3 1/2 ounce) packages pie filling (can be sugar free)
1 pint blueberries

Steps:

  • Cut pound cake into cubes and place in large colander. Sprinkle juice from 1 lemon over cake. Toss gently.
  • In separate bowl combine milk, sour cream and half of whipped topping, whisk until smooth. Add pudding and whisk until pudding begins to thicken.
  • Set 10 blueberries aside for garnish (optional). Place 1/3 of cake in bottom of bowl(glass bowl make a pretty presentation). Top with 1/3 of blueberries. Then top with 1/3 of the pudding mixture and spread evenly. Repeat layers 1-2 more times.
  • You can decorate the top with remaining whipped cream and reserved berries if you would like.

BLUEBERRY LEMON TRIFLE



Blueberry Lemon Trifle image

A refreshing lemon filling and fresh blueberries give this sunny dessert sensation plenty of color. Don't worry about heating up the oven-this trifle doesn't require baking. -Ellen Peden, Houston, Texas

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 14 servings.

Number Of Ingredients 6

3 cups fresh blueberries, divided
2 cans (15-3/4 ounces each) lemon pie filling
2 cups lemon yogurt
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1 carton (8 ounces) frozen whipped topping, thawed
Optional: Lemon slices and fresh mint

Steps:

  • Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt. , In a 3-1/2-qt. serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Cover and refrigerate for at least 2 hours. Garnish with reserved blueberries and, if desired, lemon and mint.

Nutrition Facts : Calories 230 calories, Fat 4g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 235mg sodium, Carbohydrate 44g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

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