Memorial Day Dessert: Lemon Berry Trifle

Are you looking for an easy, delicious and refreshing dessert to make for your Memorial Day cookout tomorrow?  This Lemon Berry Trifle is SOOOOOOO good, and it is also a snap to make!
Trifles always look like you spent hours preparing and assembling them, but this recipe doesn’t call for any putzing at all.  The only time-related requirement is that you let the trifle refrigerate for at least 8 hours before you serve it to let the flavors mingle and get lovely.
Oh, and did I mention that it is totally low-cal and low-fat?  And that it still tastes fantastic?
Yeah, thought that would get you.


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.

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