Ingredients for Shannon's Strawberry Trifle
- Strawberry
- Artificial Sweetener
- Lemon
- Lemon, Zest Of
- Skim Milk
- Fat Free Cream Cheese
- Sugar Free Fat Free French Vanilla Pudding And Pie Filling Mix
- Sugar Free Angel Food Cake
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How to Make Shannon's Strawberry Trifle
- Slice 1 pound of fresh strawberries and sprinkle with 2 tablespoons of your preferred sweetener (e.g., granulated sugar, stevia).
- Layer slices of 1 (6-inch) sponge cake or pound cake to cover the bottom of a trifle bowl or serving dish.
- In a large bowl, beat together 1 (8 ounce) package of cream cheese (softened), 1/2 cup of milk, 2 tablespoons of lemon juice, 1 tablespoon of lemon zest, 1-2 teaspoons of non-calorie sweetener (to taste), and 1 (3.4 ounce) box of instant sugar-free vanilla pudding mix using an electric mixer until smooth and creamy.
- Spread half of the cream cheese pudding mixture evenly over the cake layer.
- Top with half of the sweetened strawberries.
- Repeat layers: cake, pudding, strawberries.
- Cover the trifle and chill in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Serve chilled. Top with fat-free whipped topping, if desired.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
18g
Fat
2g
Carbs
5g