Three-Berry Lemon Trifle:
Source of Recipe
This special recipe was given to me by a friend," Ilene D. writes
Recipe Introduction
Prep: 25 min. + chilling
List of Ingredients
1 can (14 ounces) fat-free sweetened condensed milk
1 carton (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
1 prepared angel food cake (16 ounces), cut into 1-inch cubes
1 cup sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
2 tablespoons slivered almonds, toasted
Recipe
In a large bowl, combine the sweetened condensed 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,
a third of the lemon mixture and all of the strawberries. Repeat cake
and lemon mixture layers. Top with all the blueberries. Repeat with
remaining cake pieces and lemon mixture. Top with all the
raspberries.
Spread remaining whipped topping over raspberries; sprinkle with
almonds. Cover and refrigerate for at least 8 hours. Yield: 16
servings.
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