Sugar-free cake and pudding mixes make this rich, cherry-studded chocolate cake recipe diabetic-friendly. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Prepare cake mix according to package directions using an 8-inch square or round cake pan. If desired, line cake pan with parchment paper; continue as directed. Cool cake in pan on a wire rack for 10 minutes; remove cake from pan and remove parchment if used. Cut cake into 1-inch pieces.

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  • Meanwhile, prepare pudding mix according to package directions using the 2 cups fat-free milk; cover and chill about 30 minutes or until set.

  • Place half of the cake cubes in a 3-quart trifle bowl. Spoon half of the cherries over cake; spread half of the pudding over cherries and top with half of the whipped topping. Repeat layers. If desired, sprinkle with cocoa powder.

Tips

To make ahead: Prepare as directed. Cover and chill for up to 4 hours.

Nutrition Facts

102 calories; 1 g total fat; 0.4 g saturated fat; 1 mg cholesterol; 110 mg sodium. 141 mg potassium; 22.3 g carbohydrates; 1 g fiber; 6 g sugar; 2.5 g protein; 81 IU vitamin a iu; 2 mg vitamin c; 3 mcg folate; 48 mg calcium; 1 mg iron; 6 mg magnesium;