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Strawberry Lemon Trifle

This refreshingly fruity dessert is one of our favorites. It looks so beautiful layered in a glass bowl that people will think it took ages to make. The secret is starting with a purchased angel food cake. —Lynn Marie Frucci, Pullman, Washington
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    14 servings

Ingredients

  • 4 ounces fat-free cream cheese, softened
  • 1 cup fat-free vanilla yogurt
  • 2 cups fat-free milk
  • 1 package (3.4 ounces) instant lemon pudding mix
  • 2 teaspoons grated lemon zest
  • 2-1/2 cups sliced fresh strawberries, divided
  • 1 tablespoon white grape juice or water
  • 1 prepared angel food cake (12 ounces)
  • Optional: Whipped topping and additional strawberries

Directions

  • In a large bowl, beat cream cheese and yogurt. Add the milk, dry pudding mix and lemon zest; beat until smooth. In a blender, process 1/2 cup strawberries and grape juice until blended.
  • Tear cake into 1-in. cubes; place a third in a trifle bowl or 3-qt. serving bowl. Top with a third of the pudding mixture and half of the remaining strawberries. Drizzle with half of the strawberry sauce. Repeat all layers. Top with remaining cake and pudding mixture. Garnish with whipped topping and additional strawberries, if desired. Cover and refrigerate for at least 2 hours.
Nutrition Facts
1/2 cup: 108 calories, 0 fat (0 saturated fat), 2mg cholesterol, 279mg sodium, 21g carbohydrate (10g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch.

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