I made this more diabetic friendly and nobody could tell the difference. what I did: I used SF pudding mix, skim milk,fat free yogart, I made an angle food cake and used that replacing the pound cake. For the sauce I replaced sugar for splenda. After all of this I followed the directions to put it all together. whether your a diabetic or watching your calories try this..
10.75-ounce frozen loaf pound cake, thawed and cubed (3/4-inch cubes)
blueberries and/or raspberries
recipe berry sauce
BERRY SAUCE: IN A BLENDER OR FOOD PROCESSOR COMBINE 2 CUPS FRESH OR FROZEN (THAWED) STRAWBERRIES OR RASPBERRIES, 2 TO 3 TABLESPOONS SUGAR, AND 1 TABLESPOON RASPBERRY LIQUEUR, RUM, OR ORANGE JUICE. COVER AND BLEND OR PROCESS UNTIL SMOOTH. IF DESIRED,
PRESS SAUCE THROUGH A FINE-MESH SIEVE TO REMOVE SEEDS. COVER AND CHILL UNTIL SERVING TIME OR UP TO 24 HOURS. MAKES 1 CUP.
Prepare pudding mix according to package directions using the milk; set aside. In a large mixing bowl beat cream cheese and yogurt with an electric mixer on medium speed until smooth; stir in pudding.
To assemble trifle, in a 2-1/2- to 3-quart glass bowl layer one-third of the cake cubes, one-third of the pudding mixture, and one-third of the strawberries and blueberries. Repeat layers twice. Cover and chill 4 to 24 hours. Spoon Berry Sauce onto individual serving plates; top with trifle. Makes 8 to 10 servings.
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