Guilt-Free Berry Trifle

• Sugar substitute equivalent to 1/2 cup sugar, divided
• 9 teaspoons cornstarch, divided
• 3/4 cup cold water, divided
• 1 quart fresh strawberries, chopped
• 4 tablespoons lemon juice, divided
• 3 cups fresh blueberries
• 2 cups cold fat-free milk
• 1 package (1 ounce) sugar-free instant vanilla pudding mix
• 2 loaf-shaped angel food cakes (10-1/2 ounces each), cubed
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

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

sugar substitute, cornstarch, cold water, fresh strawberries, lemon juice, fresh blueberries, cold fat, sugar, cakes, frozen reducedfat whipped topping

Taken from www.tasteofhome.com/recipes/guilt-free-berry-trifle/ (may not work)