Three-Berry Lemon Trifle Recipe

• Prep: 25 min. + chilling
• Yield: 16 Servings

2525

Ingredients

• 1 can (14 ounces) fat-free sweetened condensed milk
• 1 cup (8 ounces) fat-free reduced-sugar lemon yogurt
• 1/3 cup lemon juice
• 2 teaspoons grated lemon peel
• 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

Method

• In a large bowl, combine the milk, yogurt, lemon juice and peel. 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. Yield: 16 servings.