1 (14 ounce) can fat free sweetened condensed milk
224 g non-fat reduced sugar lemon yogurt
1/3 cup lemon juice
2 teaspoons grated lemon peel
224 g reduced-fat whipped topping, thawed, divided
448 g angel food cake mix, prepared and cut into 1-inch cubes
165 g sliced fresh strawberries
145 g fresh blueberries
125 g fresh raspberries
15 g slivered almonds, toasted
Instructions
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.
Originally Submitted
7/8/2009
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