Guilt-Free Berry Trifle

1. 1

   In a small heavy saucepan, combine 1/4 cup sugar substitute, 4-1/2 teaspoons cornstarch and 1/4 cup water until smooth. Bring to a boil over medium heat, stirring constantly. Add strawberries; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in 2 tablespoons lemon juice. Cool to room temperature without stirring.

2. 2

   In another heavy saucepan, combine the remaining sugar substitute, cornstarch and water until smooth. Bring to a boil over medium heat, stirring constantly. Add blueberries; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in remaining lemon juice. Cool to room temperature without stirring.

3. 3

   In a large bowl, whisk milk and pudding for 2 minutes. Let stand for 2 minutes or until soft-set.

4. 4

   Place half of the cake cubes in a 4-qt. trifle bowl. Layer with strawberry mixture, half of the pudding, remaining cake cubes, blueberry mixture and remaining pudding. Top with whipped topping. Cover and refrigerate for at least 1 hour.

* Per serving · 4 servings · Values may vary.