- Diabetic Gourmet Magazine - https://diabeticgourmet.com -

Strawberry Trifle



  1. Tear cake into bite size pieces and place in bottom of ungreased 9" x 13" pan.
  2. Dissolve gelatin in 1 cup boiling water- no cold water. Add strawberries and their juice to gelatin.
  3. Spoon evenly over cake pieces.
  4. Slice bananas on top and refrigerate while you prepare the pudding, which should be made with skim milk.
  5. Pour pudding over the bananas and top with lite whipped topping. Refrigerate 1 to 2 hours.
  6. Cut into squares to serve.
  7. Garnish with a slice of fresh strawberry, if available.

Nutritional Information Per Serving:

Calories: 124
Fat: 3 grams
Sodium: 314 miligrams

Diabetic Exchanges

1 Starch/Bread; 1/2 fruit; 1/2 fat

Source: Cooking Healthy and Fast