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Robin's Favorite Fruit Trifle with Sugar Substitute


  • 1 sugar-free angel food cake sliced in ¼ - ½ inch slices
  • 6 cups of frozen or fresh whole fruit (without sugar; berries and cherries work well).
  • ¼ cup artificial sweetener if desired
  • 1 package sugar-free vanilla pudding (cooked type)
  • 1-quart sugar-free, non-fat vanilla yogurt
  • 1 tsp vanilla
  • 2 cups lite Cool Whip®, optional
  • Mint leaves for garnish, optional


  1. Make vanilla pudding with skim or 1% milk according to package directions.
  2. Cover with film directly on top of pudding. Let cool.
  3. Combine cooled pudding with vanilla yogurt and add 1 tsp vanilla. Mix together.
  4. Cover bottom of a straight-sided glass bowl with sliced angel food cake.
  5. Cover with 2 cups of fruit.
  6. Sprinkle with sugar if desired.
  7. Spoon pudding/yogurt mixture over fruit.
  8. Repeat with 2 more layers as above, gently pressing on the cake layer, until bowl is almost full.
  9. Refrigerate until ready to serve. .

This recipe is also available in original version!


Total fat may be slightly higher than the sum of individual fat totals due to rounding or lack of available information (some food items in the software do not have an indicated breakdown of mono- and polyunsaturated fats).

Can be made 24 hours in advance and covered with plastic film; garnish just before serving.

Presentation Ideas

Garnish with either ¼ cup frozen fruit and Cool Whip® or ¼ cup seasonal fresh fruit with fresh mint leaves.

Courtesy of

Robin Williams, MA, RD, CDE
Nutrition Facts Servings Per Recipe: 12
Amount Per Serving Calories 150
Total Fat 1.3g
Saturated Fat 1.3g
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.0g
Sodium 211 mg
Total Carbohydrate 32g
(after subtracting fiber = 29.4)
Dietary Fiber 2.6g
Protein 4.6g

Exchanges per Serving

2 Starch
2 Carbohydrate Choice