Three Berry Lemon Trifle

This special trifle uses low-fat convenience items to lighten it up with beautiful results.

Yield

16 servings

Ingredients

1 (14 ounce) can fat free sweetened condensed milk
1 (8 ounce) carton non-fat reduced sugar lemon yogurt
1/3 cup lemon juice
2 teaspoons grated lemon peel
1 (8 ounce) container reduced-fat whipped topping, thawed, divided
1 (16 ounce) package angel food cake mix, prepared and 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 peel. Fold in 2 cups whipped topping.

In a 3-quart 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.

Storage

Store in refrigerator.

Nutritional Information

1 serving equals 203 calories, 2 g fat (2 g saturated fat), 2 mg cholesterol, 181 mg sodium, 40 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fruit, 1/2 fat.

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