Strawberry Cheesecake Trifle

1 angel food cake, torn into bite size peices
2, 16 oz. containers of fresh strawberries
1 c. splenda/sugar
2, 3.4 oz. boxes sugar free cheesecake flavor pudding mix
8 oz. whipped topping, thawed
4 c. milk

Cut strawberries into quarters. Save a few for garnish. Cover with Splenda. Set in refrigerator for 1 hour. Prepare pudding mix with milk as directed. Once it is set, add whipped topping. Place layer of torn cake in bottom of clear bowl. Cover with layer of pudding. Add layer of strawberries. Repeat layers until the bowl is filled, stopping with pudding on top. Garnish with halved strawberries on top, as shown in picture above.

This is a nice light & fluffy dessert that even diabetics can have.

Pork Chop & Apple Bake

4 Boneless pork chops
1-2 large apples, thinly sliced
1 T. brown sugar, per chop (I used Splenda mix)

Preheat oven to 400 degrees. Spray 8x10 baking dish. Place half of apples in bottom of dish. Place salted chops on top of apples. Place remaining apple slices on top of chops. Sprinkle each pork chop with 1 T. brown sugar.. Place in oven for 45 minutes. Remove and add 2-3 T. water. Baste with liquid. Cover and bake another 20-30 minutes until done.

Serve with pasta or rice