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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 16 |
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This special recipe was given to me by a friend, Ilene Doty writes from Eau Claire, Wisconsin. By using some low-fat convenience items, I lightened it up with beautiful results. Ingredients:
1 can (14 ounces) fat-free sweetened condensed milk |
1 cup (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 |
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 |
Directions:
1. In a large bowl, combine the milk, yogurt, lemon juice and peel. Fold in 2 cups whipped topping.
2. 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. Spread remaining whipped topping over berries; sprinkle with almonds. Cover and refrigerate for at least 8 hours. Yield: 16 servings.
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