Tag Archives: Low fat dessert

Luscious Low-Fat Chocolate Trifle

7 Jul

This was one of those dessert experiments I made for our Fourth of July celebrations. I truly didn’t expect it to turn out as well as it did — which is why I didn’t bother taking a picture, my bad.
So just close your eyes and imagine a beautiful glass trifle dish layered with moist, fat free chocolate cake, creamy fat free, sugar free chocolate pudding, fat free cool whip and regular crushed Heath bar.
It got rave reviews and second helpings all around. I will mostly likely make it again and when I do I’ll be sure not to underestimate my dessert and take a picture.

1 box chocolate cake mix ( could use sugar free cake if you prefer)
1 can of diet cherry Dr. Pepper
Only two ingredients, so simple, so moist, so delicious. Mix cake mix and soda together, it will foam up a bit and grow. Spray or prepare a 9×13 pan and bake according to directions on cake mix. Let cool then cut into little rectangles about lady-finger size.

2 small boxes of fat free, sugar free instant pudding
1/2 C. Warm water
1 package unflavored gelatin
2 3/4 C. Fat free milk, cold

Dissolve gelatin in warm water, add milk and then slowly blend in pudding. Blend until starts to thicken. I put in fridge to set up a bit.

12-16 oz. fat free cool whip
1 bag Heath chips or four Heath candy bars crushed. ( optional could also use a drizzle of sugar free Carmel and chocolate syrup on top of whipped cream layer or on top of cake layer instead for a sugar free option)

Assemble Trifle:
Layer trifle as follows: cake, pudding, cool whip, Heath, cake, pudding, cool whip, end with Heath chips.

Fat free Cool Whip tip: do not try to quick thaw or stir to thaw — it will turn into a runny mess that in no way resembles fluffy whipped cream. Let sit in refrigerator overnight and thaw slowly. You’re welcome.

You can make this up the night before if you like or just the morning before. You do want to give it a few hours in the fridge before serving to solidify and create a moist delicious trifle consistency.