THREE-BERRY LEMON TRIFLE

Three-Berry Lemon Trifle image

This special recipe was given to me by a friend. By using some low-fat convenience items, I lightened it up with beautiful results. -Ilene Doty, Eau Claire, Wisconsin

Provided by Taste of Home

Time 25m

Yield 16 servings.

Number Of Ingredients 10

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

Steps:

In a large bowl, combine the milk, yogurt, lemon juice and zest. 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.

Nutrition Facts : Calories 203 calories, Fat 2g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 181mg sodium, Carbohydrate 40g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.