I’ve had several requests for gluten free, Jello instant pudding recipes as well as sugar-free ones. I do not advocate the use of sugar-free jello instant pudding, as it contains aspartame, which is a known cancer causing sweetener. To make this parfait with Chocolate Sugar-Free Fat-Free Jello Instant Pudding it will contain 8 grams of carbs per 1/2 cup. My suggestion is to make my No-Cook Gluten-Free Dairy-Free Sugar-Free Chocolate Mousse, which is pudding-like, and it uses avocado, a healthy fat, and is sweetened with dates. It also does not contain any chemicals or artificial dyes like the package pudding. Nor does it taste bitter. If you’d like to make the no-cook pudding with lower glycemic levels try substituting the dates with a little agave nectar/syrup. Either way, the natural way may be more work, but it’s delicious and a healthier choice. Enjoy!
A sugar-free gluten free chocolate parfait with strawberries and granola clusters with 2 version (dairy-free and raw) and (Jello Instant Pudding).
- 1 1/2 to 2 cups granola (I used KIND clusters)
- 20 large frozen strawberries, thawed (or fresh), sliced
- 1 large (2.1 oz.) package sugar-free instant chocolate pudding
- 3 cups of non-fat milk
- For the Natural Version
- 1 recipe of No-Cook Free Sugar-Free Chocolate Mousse
- Make the pudding according to directions and chill.
- To a dessert glass, add a heaping tablespoon of chocolate pudding; add a layer of strawberries and then a layer of granola. Continue to layer in the manner until almost up to the top. End off with the pudding. Add slices of strawberries and sprinkle with granola.
If you'd like to make this recipe even healthier, add 2 layers of strawberries and use less pudding.
Allergen-free items listed below reference the natural version.