Lemon Blueberry Trifle Sugar Free
Indulge in the refreshing flavors of this Sugar-Free Lemon Blueberry Trifle—a delightful dessert that's as beautiful as it is guilt-free. Layers of fluffy sugar-free sponge cake, juicy blueberries, and a luscious lemon cream filling come together to create a light yet satisfying treat. Sweetened with a granulated sugar-free sweetener and featuring a creamy blend of Greek yogurt, whipped cream, and softened cream cheese, this trifle offers the perfect balance of tangy and sweet without the added sugar. A layer of sugar-free blueberry jam adds an extra burst of berry goodness, while hints of fresh lemon zest brighten every bite. Ready in just 30 minutes and served chilled, this show-stopping dessert is perfect for any gathering or a simple indulgence at home. Garnish with fresh mint leaves and more blueberries for a presentation as vibrant as its flavors!
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Recipe Information
Ingredients
- 1 loaf (about 8x4 inches) Sugar-free sponge cake
- 2 cups Blueberries
- 3 tablespoons Lemon juice
- 1 tablespoon Lemon zest
- 0.25 cup Sugar-free sweetener, granulated
- 2 cups Whipping cream
- 1 teaspoon Vanilla extract
- 8 ounces Cream cheese, softened
- 1.5 cups Plain Greek yogurt (unsweetened)
- 0.5 cup Sugar-free blueberry jam
- 4 leaves Mint leaves (for garnish, optional)
Instructions
Cut the sugar-free sponge cake into 1-inch cubes and set aside.
In a medium mixing bowl, use a hand mixer to whip the cream cheese until smooth and fluffy.
Add the lemon juice, lemon zest, and granulated sugar-free sweetener to the cream cheese. Mix well.
In a separate large bowl, whip the heavy cream with the vanilla extract using a hand mixer until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture. Once combined, fold in the Greek yogurt to create a creamy lemon filling.
To assemble the trifle, place an even layer of sponge cake cubes at the bottom of a large trifle dish or individual serving glasses.
Spread a thin layer of sugar-free blueberry jam over the sponge cake cubes.
Add a layer of fresh blueberries over the jam.
Spoon a generous layer of the lemon cream mixture over the blueberries to cover them completely.
Repeat the layers (cake cubes, jam, blueberries, lemon cream) until you reach the top of the dish or serving glasses, finishing with a layer of lemon cream.
Decorate the top with a handful of fresh blueberries, additional lemon zest, and optional mint leaves for garnish.
Chill the trifle in the refrigerator for at least 2 hours before serving to allow the flavors to meld.
Serve chilled and enjoy your sugar-free Lemon Blueberry Trifle!
Nutrition Facts
Calories |
4151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 293.3 g | 376% | |
| Saturated Fat | 159.8 g | 799% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 993 mg | 331% | |
| Sodium | 2047 mg | 89% | |
| Total Carbohydrate | 297.5 g | 108% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 57.1 g | ||
| Protein | 81.1 g | 162% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 676 mg | 52% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1230 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
