Description
This Lemon Strawberry Trifle is a guilt-free pleasure! I love how it combines the classic trifle format – layers of cake, pudding, and fruit
Ingredients
Original Recipe:
- 1 cup 2% milk
- 1 cup sour cream
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 teaspoon grated orange zest
- 2 cups heavy whipping cream, whipped
- 8 cups cubed angel food cake
- 4 cups sliced fresh strawberries
- Additional sweetened whipped cream, optional
Lightened Version Options:
- Milk: Use fat-free (skim) milk instead of 2%.
- Sour Cream: Use fat-free sour cream or plain nonfat Greek yogurt.
- Pudding Mix: Use sugar-free instant vanilla pudding mix.
- Whipped Cream: Use light or fat-free whipped topping, or make your own whipped topping with fat-free evaporated milk (see tips below).
- Angel Food Cake: While angel food cake is already relatively low in fat, you could look for a sugar-free version.
- Additional Sweetener: Consider using a natural sweetener like stevia or monk fruit in place of some of the sugar in the pudding or whipped cream, if desired.
Instructions
In a large bowl, beat the milk (fat-free, 2%, or whole), sour cream (or fat-free sour cream/Greek yogurt), instant vanilla pudding mix (regular or sugar-free), and orange zest on low speed until thickened.
2. (Optional) Fold in Whipped Cream/Topping:
- Original Recipe: Fold in 2 cups of heavy whipping cream that you’ve whipped to stiff peaks.
- Lightened Version: Fold in 2 cups of light or fat-free whipped topping, or make your own lighter whipped topping (see tips below).
3. Make the Strawberry Puree:
In a blender, process ½ cup of the sliced strawberries and the white grape juice (or water) until blended. This creates a simple, fresh strawberry sauce.
4. Assemble the Trifle:
Cut the angel food cake (store-bought or homemade) into 1-inch cubes.
Place a third of the cake cubes in the bottom of a 3-qt. glass bowl (or a trifle bowl).
Arrange a third of the remaining sliced strawberries around the side of the bowl and over the cake cubes.
Top with half of the pudding mixture, spreading it evenly.
Drizzle with half of the strawberry puree.
5. Repeat Layers: Repeat the layers once more: cake cubes, another third of the sliced strawberries, and the remaining pudding mixture.
6. Top with Remaining Strawberries: Top the trifle with the remaining sliced strawberries, arranging them decoratively.
7. Chill:
Cover the trifle with plastic wrap.
Refrigerate for at least 2 hours to allow the flavors to meld and the cake to soften slightly.
8. (Optional) Add Extra Topping: If desired, top with additional sweetened whipped cream (or light/fat-free whipped topping) just before serving.
9. Serve and Enjoy!
Serve chilled and enjoy your light, refreshing, and beautiful Strawberry Trifle!