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June 26th, 2013

Skinny Strawberry Shortcake Trifle, “No Bake”, Dessert, Light, Low Fat, Ready in Minutes….Delaware Beaches….They Eat Dessert! Guilt Free!

Tonight was the night…a graduation of sorts.  I think in a post about 16 weeks ago, I might have mentioned that I had committed for 1 year to a program where we were going to be counting fats.  NIH did a 5 year, landmark program and that’s what we have been following.  I feel so much better…and my doctor agrees.

For those 16 weeks, a group of strangers at the beginning…they are now friends.  We have met once a week.   We have talked and talked and counted fats and rallied for each other.  Also, the scale has been used once a week, as well.  We all see less of each other.. haha. The program continues for another 8 months, but we will only be meeting once a month.  Still continuing with what we have learned…a low fat diet, plenty of exercise, and a good disposition.

So, we all got together…and a pot luck dinner took place.

But, I guess bad habits are hard to break so, I am starting with dessert.  Both desserts, the Trifle and the Peanut Butter Pie, were made to fit our new way of eating.  So I’ll start with the Trifle.

Pat brought this Trifle and it was truly delicious.  It was light, refreshing, easy to make, and low fat.



5  cups or 2 pints, fresh strawberries, sliced

2 cups fresh blueberries

1/2 cup store-bought prepared strawberry glaze

1 (14 ounce) ready baked, fat free, angel food cake, cut in half and into 1-inch cubes

1 8 ounce container fat-free frozen Cool Whip (Pat used the low fat.)

2 snack packs of already prepared fat-free vanilla pudding

In a large serving bowl or trifle dish, place half the angel food cake pieces on the bottom of bowl.

Sprinkle about 2 cups strawberries evenly over the cake.

Dollop 1 package of pudding all over top of berries.

Sprinkle with 1/2 cup blueberries and drizzle with 1/4 cup strawberry glaze over blueberries.

Spread 1/2 container Cool Whip evenly over glaze.

Repeat the steps starting with angel food cake and ending with Cool Whip.  Decorate top of the Strawberry Shortcake Trifle with remaining sliced strawberries and blueberries.

Chill for at least 1 hour before serving.  Store any leftovers, if any, covered in the refrigerator.

I did enjoy my guilt free desserts…the one on the left is the Peanut Butter Pie!!


Note:  The recipe was taken Skinny Kitchen.

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This entry was posted on Wednesday, June 26th, 2013 at 10:00 pm and is filed under Bethany Beach, Clarksville, Delaware, Delaware Beaches, Delray Beach, Dewey Beach, Dover, Fenwick Island, Florida, General, Georgetown, Lewes, Maryland, North Bethany, Ocean View, Recipes, Rehoboth Beach, Southern Delaware, Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

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