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Cranberry Strawberry Trifle

Cranberry Strawberry Trifle
Cranberry Strawberry Trifle

Calories 366 (58% from fat)
Fat 23 gram
Saturated Fat 3 gram
Trans Fat 0 gram
Cholesterol 34 mg.
Sodium 480 mg.
Carb. 51 gram
Fiber 8 gram
Sugar 12 gram
Sugar Alcohol 20 gram
Protein 11.5 gram

Ingredients


buttery cooking spray

6 large egg whites

2 large whole eggs

6 Tbsp. oil

1 cup water

2 Tbsp. vanilla

2 Boxes (11.4 oz.) - Swerve Sweets Vanilla Cake Mix


1/2 cup water

1 package (16 oz.) frozen, unsweetened strawberries

1 package (12 oz.) fresh or frozen cranberries

1/2 cup Splenda

1/2 cup Monkfruit Sweetener

4 tsp. orange zest, grated


1 package (8 oz.) fat free cream cheese

1/4 cup Splenda Brown Sugar Blend, packed

1/2 tsp. vanilla extract

1 carton (8 oz.) frozen whipped topping, thawed
(We used Cool Whip Sugar Free Whipped Topping.)


The next time you're asked to bring dessert to a party, carry this one in. Nobody needs to know it has less than half the calories and 20% of the sugar of the original. Sweet, tart, creamy and delicious.
This recipe is higher in fat than we usually provide, but it's a dessert. You can cut the serving size in half and it's still satisfying.

Cranberry Strawberry Trifle

1. Preheat oven to 350 degrees Fahrenheit. Lightly coat two 8-inch round cake pans with buttery cooking spray.

2. Whisk together the next 5 ingredients, egg whites, whole eggs, oil, water and vanilla. Add the two boxes of Swerve Sweets cake mix and stir until combined.

3. Divide the cake mix evenly between the two cake pans. Bake for 25 to 30 minutes, until a toothpick inserted into the middle comes out clean.

4. Let cool completely, then run a knife around the sides and bottom to loosen the cake. Cut the cakes into squares. Set aside.

Cranberry Strawberry Trifle - Pan CutCranberry Strawberry Trifle - Pan Cut

5. While the cake is baking, get a large sauce pan and combine the next six ingredients, water, strawberries, cranberries, Splenda, monkfruit and orange zest. Cook over medium heat until the cranberries pop, about 15 minutes, stirring occasionally. Set aside and let cool.

6. In a large bowl, beat the cream cheese, Splenda, and vanilla until smooth. Fold the whipped topping in. Place in the refrigerator until you're ready to use.

7. Once everything has cooled, place a third of the cake cubes in a 3-quart trifle bowl or jar; top with a third of the cranberry mixture and a third of the cream cheese mixture.

8. Repeat the layers two more times. Cover and refrigerate for at least 2 hours before serving.

Yield: 12 Servings


 Cranberry Strawberry Trifle
Cranberry Strawberry Trifle

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