Black Forest Trifle

Black Forest Trifle

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From: Diabetic Living Magazine

Sugar-free cake and pudding mixes make this rich, cherry-studded chocolate cake recipe diabetic-friendly.

Ingredients 16 servings

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Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
  • 1 (9 ounce) package no-sugar-added low-fat chocolate cake mix
  • 1 (4 ounce) package sugar-free instant chocolate pudding mix
  • 2 cups fat-free milk
  • 1 pound fresh pitted dark sweet cherries or one 16-ounce package frozen unsweetened pitted dark sweet cherries, thawed and well drained
  • 2 cups fat-free frozen whipped dessert topping, thawed
  • Unsweetened cocoa powder (optional)


  • Prep

  • Ready In

  1. 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.
  2. Meanwhile, prepare pudding mix according to package directions using the 2 cups fat-free milk; cover and chill about 30 minutes or until set.
  3. 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.
  • To make ahead: Prepare as directed. Cover and chill for up to 4 hours.

Nutrition information

  • Serving size: ⅔ cup
  • Per serving: 102 calories; 1 g fat(0 g sat); 1 g fiber; 22 g carbohydrates; 3 g protein; 3 mcg folate; 1 mg cholesterol; 6 g sugars; 81 IU vitamin A; 2 mg vitamin C; 48 mg calcium; 1 mg iron; 110 mg sodium; 141 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ other carbohydrate

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