This special recipe was given to me by a friend. By using some low-fat convenience items, I lightened it up with beautiful results. —Ilene Doty, Eau Claire, Wisconsin
Three-Berry Lemon Trifle
Three-Berry Lemon Trifle
Prep Time
25 min
Yield
16 servings
Ingredients
- 1 can (14 ounces) fat-free sweetened condensed milk
- 1 cup fat-free reduced-sugar lemon yogurt
- 1/3 cup lemon juice
- 2 teaspoons grated lemon zest
- 1 carton (8 ounces) reduced-fat whipped topping, thawed, divided
- 2 prepared angel food cakes (8 to 10 ounces each), cut into 1-inch cubes
- 1 cup sliced fresh strawberries
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 2 tablespoons slivered almonds, toasted
Directions
- In a large bowl, combine the milk, yogurt, lemon juice and zest. Fold in 2 cups whipped topping.
- In a 3-qt. trifle bowl or deep salad bowl, layer a third of the cake cubes, a third of the lemon mixture and all of the strawberries. Repeat cake and lemon mixture layers. Top with blueberries and remaining cake cubes and lemon mixture. Sprinkle with raspberries.
- Spread remaining whipped topping over berries; sprinkle with almonds. Cover and refrigerate for at least 8 hours.
Nutrition Facts
1 each: 203 calories, 2g fat (2g saturated fat), 2mg cholesterol, 181mg sodium, 40g carbohydrate (34g sugars, 1g fiber), 5g protein.
