I looked for a healthy trifle recipe for a party this week and ended up concocting one of my own from several I found, making modifications as I went. It was a smashing success and I had several requests for the recipe.
1 purchased angelfood cake (9-inch)
20-oz can crushed pineapple in its own juice, well drained
3 pints fresh strawberries,hulled and sliced
2 TB sugar or sugar substitute (I used Domino-Lite)
12-oz. container Cool-Whip Free, thawed
12-oz container fat free sour cream
1 small box sugar free, fat free vanilla pudding mix
In a large bowl, sprinkle the berries with sugar substitute, toss, and set aside
In another bowl, thoroughly mix FF sour cream and pudding mix, then fold that into the thawed Cool Whip.
Slice angelfood cake in thirds horizontally (so you have three layers). Put bottom layer of cake in bottom of trifle bowl. Spoon berries around the edges of the layer to fill in between cake and glass and into the hole in the middle. Slice one banana onto the cake (little round pieces), then add 1/3 of crushed pinapple on top. Add a few more berries. Then spread 1/3 of the creamy mixture on top.
Add second layer of cake and repeat with berries, banana, pineapple, and creamy mixture.
Depending on the size of your bowl and how many strawberries you use (I went a little overboard on mine), two layers may fill it up completely. In that case, take the third layer and put it in a separate bowl just for yourself 🙂 and take the other one to a party.
Make at least 4 hours ahead a chill thoroughly. Top with a whole berry and cover with plastic wrap while in the fridge.
Can also add kiwis as an additional fruit layer.