Description
This Lightened Almond Pound Cake Trifle is a delightful and healthier twist on the classic dessert, combining moist almond pound cake with sugar-free vanilla pudding, fresh strawberries, and blueberries. Perfect for a refreshing treat that satisfies your sweet tooth without the guilt.
Ingredients
Scale
Pound Cake
- 1 package Absolutely Almond Pound Cake Mix™
- ¾ cup water
- ¾ cup applesauce
- 1 large egg
Pudding Mixture
- 1½ cups skim milk
- 1 (1 ounce) package sugar-free vanilla-flavored instant pudding mix
- 1 (8 ounce) container zero-sugar frozen whipped topping, thawed
Fruit Topping
- 2 cups sliced fresh strawberries
- 2 cups fresh blueberries
Instructions
- Prepare Pound Cake: Preheat your oven according to the package directions. Prepare the Absolutely Almond Pound Cake Mix by combining it with water, applesauce, and egg as instructed. Bake the cake, then allow it to cool completely before cutting it into cubes.
- Make Pudding Mixture: In a large bowl, whisk together the skim milk and sugar-free vanilla-flavored instant pudding mix for about 2 minutes until well combined. Gently fold in the thawed zero-sugar frozen whipped topping until the mixture is smooth and creamy.
- Layer the Trifle: In a trifle dish or large glass serving bowl, layer half of the cubed pound cake first, then half of the pudding mixture, followed by half of the sliced strawberries and blueberries. Repeat these layers with the remaining cake, pudding, and berries to complete the trifle.
- Chill: Cover the trifle and refrigerate it for at least 1 hour to allow the flavors to meld and the pudding to set. Serve chilled for a refreshing dessert.
Notes
- This trifle can be assembled a day ahead, which enhances the flavors even more.
- Use fresh seasonal berries for the best taste and texture.
- Store leftovers in the refrigerator, covered, for up to 2 days.
- The applesauce in the pound cake mix reduces fat content while keeping the cake moist.
