LEMON BERRY TRIFLE
1 (14 ounce) can fat free sweetened condensed milk
2 (8 ounce) containers non-fat lemon yogurt (Plain lemon is hard to find these days! Anything lemon-y will work: Lemon Meringe, Lemon Cream Pie, whatever.)
Juice of one lemon
2 teaspoons lemon zest
1 (8 ounce) container reduced-fat whipped topping, thawed, divided
2 (10 ounce) angel food cakes cut into 1-inch cubes (Find them in the bakery section of your grocery store!)
Frozen sliced strawberries, drained
Frozen raspberries
A few fresh strawberries, sliced (for garnish)
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 a third of the berries. Repeat the layers two more times.
Spread remaining whipped topping over berries. Arrange sliced fresh strawberries on the top. Cover and refrigerate for at least 8 hours.
Thanks for sharing this recipe. We are having a cookout this weekend and that would be a great dessert. It looks heavenly….
This recipe looks great, thanks for linking this up to my hop this month!