Black Forest Trifle - 28.1g Carbs, 0.9g Fiber
From: Oxmoor House, MARCH 2006
From: Delicious Ways to Control Diabetes Cookbook 2002 by Oxmoor House, Inc.
Who says you can't have chocolate when you're watching your sugar
intake? Made with sugar-free-chocolate-cake mix and instant pudding,
this moist trifle will have your resident chocoholic licking her lips.
Cool Whip trims the fat off traditional recipes and cherries add a
boost of vitamin C and antioxidants, which are thought to reduce
bad cholesterol.
Servings: 12
Serving size: about 1 cup
This Recipe Is:
* Diabetic Friendly
* Low Calorie
* Low Cholesterol
* Low Fat
* Low Saturated Fat
1 (8 oz) package chocolate sugar-free, low-fat cake mix
(such as Sweet 'N Low)
3/4 cup water
1 (1 oz) box chocolate sugar-free, fat-free instant pudding mix
2 cups fat-free milk
1 (16 oz) pkg frozen no-sugar-added pitted cherries
2 drops red food coloring
2 cups fat-free frozen whipped topping, thawed
Sugar-free chocolate curls (optional)
1. Prepare cake mix according to package directions, using
3/4 cup water. Let cake cool in pan; remove from pan, cut
into cubes.
2. Prepare pudding mix according to package directions, using
2 cups fat-free milk; chill at least 30 minutes.
3. Thaw cherries, reserving 1/4 cup juice. Combine cherries,
juice, and food coloring.
4. 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. Top with
chocolate curls. Cover and chill at least 8 hours.
Servings: 12
Serving size: about 1 cup
Nutrition per Serving:
132 Calories, 1.7g Fat, 0.6g Sat, 3.3g Protein, 151mg Sodium,
28.1g Carbs, 0.9g Fiber, 1mg Cholesterol
Exchanges: 1 Starch, 1 Fruit
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