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3-Berry Lemon Trifle
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.
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 tsp - 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 tbsp - slivered almonds, toasted
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 tsp - 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 tbsp - slivered almonds, toasted
RECIPES BY REHANA KHAMBATY
