Name: Three-Berry Lemon Trifle
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 1 can (14 ounces) fat-free sweetened condensed milk -; 1 cup fat-free reduced-sugar lemon yogurt -; 1/3 cup lemon juice -; 2 teaspoons grated lemon zest -; 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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Three-Berry Lemon Trifle

1. 1 can (14 ounces) fat-free sweetened condensed milk -

2. 1 cup fat-free reduced-sugar lemon yogurt -

3. 1/3 cup lemon juice -

4. 2 teaspoons grated lemon zest -

5. 1 carton (8 ounces) reduced-fat whipped topping, thawed, divided -

6. 2 prepared angel food cakes (8 to 10 ounces each), cut into 1-inch cubes -

7. 1 cup sliced fresh strawberries -

8. 1 cup fresh blueberries -

9. 1 cup fresh raspberries -

10. 2 tablespoons slivered almonds, toasted -

How to cook deliciously - Three-Berry Lemon Trifle

1. Stage

In a large bowl, combine the milk, yogurt, lemon juice and zest. Fold in 2 cups whipped topping.

2. Stage

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.

3. Stage

Spread remaining whipped topping over berries; sprinkle with almonds. Cover and refrigerate for at least 8 hours.