The Ultimate Low-Fat Chocolate Raspberry Trifle

By Jason Griffith

When it comes to entertaining, I am a firm believer that you shouldn’t have to choose between a spectacular presentation and your health goals. This Low-Fat Chocolate Raspberry Trifle is the perfect example of “having your cake and eating it too.” It is a towering, beautiful dessert that looks like it belongs in a high-end bakery window, yet it utilizes smart swaps to keep the calorie count low and the flavor profile high.

Why I Love This Recipe

What makes this trifle a staple in my kitchen is the incredible contrast of textures and flavors. You have the light-as-air angel food cake, the creamy richness of the chocolate pudding, and that essential “pop” of tartness from fresh raspberries.

Trifles are also incredibly forgiving. Unlike a tiered cake that requires precise frosting skills, a trifle is all about the layers. It’s a “dump and assemble” dessert that looks sophisticated every single time. Plus, because it needs to chill, it is the ultimate make-ahead dish for parties, much like my easy ice cream sandwich cake.

Ingredients

• 1 Angel Food Cake: You can use a store-bought version to save time or bake one from a box mix.
• 2 (3.5 ounce) Boxes Fat-Free Chocolate Pudding: Instant pudding works best for a quick setup.
• 4 Cups Skim Milk: To keep the pudding light and airy.
• 2 Cups Fresh Raspberries: Divided (keep a few for the very top!).
• 1 (12 ounce) Container Fat-Free Whipped Topping: Thawed in the refrigerator.
• 1 Ounce Semisweet Baking Chocolate: For those beautiful gourmet shavings.

Swaps and Notes

• Fruit Variations: If raspberries are out of season, you can swap them for sliced strawberries or even blueberries. If you love berry-forward flavors, you might also enjoy my refreshing blueberry lemonade as a pairing.
• The Cake: If you aren’t a fan of angel food cake, you can use fat-free pound cake or even easy coconut macaroonscrumbled at the bottom for a tropical twist.
• Milk Choice: While skim milk is the traditional choice for “low-fat,” unsweetened almond milk or cashew milk works excellently for a dairy-free pudding base.

Step-by-Step Instructions

1. Prepare the Pudding: In a large bowl, whisk together the two boxes of fat-free chocolate pudding with 4 cups of cold skim milk. Whisk for about 2 minutes until thickened. Set aside. Pro Tip: Set aside one teaspoon of pudding and two or three perfect raspberries to use as your final garnish.
2. Prep the Cake: Cut or tear your angel food cake into roughly 2-inch chunks. Don’t worry about them being uniform; the varying sizes help soak up the pudding.
3. Start the Base: In a large glass trifle bowl, place 1/3 of your angel food cake chunks at the bottom.
4. Add the Chocolate: Pour 1/3 of the chocolate pudding over the cake layer, spreading it to the edges so it’s visible through the glass.
5. The Fruit Layer: Top the pudding with 1/3 of your fresh raspberries.
6. The Creamy Layer: Spoon 1/3 of the fat-free whipped topping over the raspberries.
7. Repeat: Repeat these layers two more times (Cake -> Pudding -> Raspberries -> Whipped Topping).
8. The Garnish: Using a microplane or fine grater, grate the semisweet baking chocolate over the final layer of whipped topping. Add your reserved dollop of pudding and raspberries in the center.
9. The Chill: Refrigerate for at least 4 hours. This is crucial as it allows the cake to soften and the flavors to meld.

Tips for Success

• The “Glass View”: When assembling, make sure to push the pudding and whipped topping right up against the glass. This creates those beautiful, distinct layers that make a trifle so impressive.
• Don’t Over-mix: When layering the whipped topping, spread it gently so you don’t muddy the chocolate pudding layer beneath it.
• Keep it Cold: This dessert is best served straight from the fridge. The colder it is, the more refreshing the raspberries taste.

Serving Suggestions and Pairings

This trifle is a showstopper on its own, but it pairs beautifully with other light treats. If you are hosting a dessert bar, I recommend serving it alongside chocolate chip cookie bites for those who want a bit of crunch. For a complete “no-bake” spread, you could also feature this no-bake oreo cream pie.

Nutritional Information (Per Serving)

• Calories: 185 kcal
• Total Fat: 1.5g
• Saturated Fat: 0.8g
• Cholesterol: 2mg
• Sodium: 320mg
• Total Carbohydrates: 38g
• Dietary Fiber: 2g
• Sugars: 24g
• Protein: 5g

Storage and Leftover Tips

Trifles are best eaten within 24–48 hours. Because of the moisture in the pudding and fruit, the angel food cake will eventually become very soft. Store any leftovers in an airtight container in the refrigerator. I do not recommend freezing this dish, as the pudding and whipped topping will change texture upon thawing.

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More Recipes You Will Love

• Easy Ice Cream Sandwich Cake
• No-Bake Oreo Cream Pie
• Easy 3-Ingredient Coconut Macaroons

Final Thoughts

This Low-Fat Chocolate Raspberry Trifle proves that you don’t need heavy cream or full-fat butter to create a dessert that everyone will rave about. It’s light, refreshing, and incredibly easy to pull together.

Did you try this recipe? I’d love to hear how it turned out! Leave a comment below or tag us on social media. Don’t forget to follow ChefManiac for more healthy-ish comfort food recipes!