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Three-Berry Lemon Trifle

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
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    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.

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