3-Berry Lemon Trifle

Recipe by
Total Time:
9 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: No-Bake Recipe
Difficulty: Medium

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  • 1 (14 ounce) can fat free sweetened condensed milk
  • 1 (8 ounce) carton non-fat reduced sugar lemon yogurt
  • 1/3 cup - lemon juice
  • 2 tsp - grated lemon peel
  • 1 (8 ounce) container reduced-fat whipped topping, thawed, divided
  • 1 (16 ounce) package angel food cake mix, prepared and cut into 1 inch cubes
  • 1 cup - sliced fresh strawberries
  • 1 cup - fresh blueberries
  • 1 cup - fresh raspberries
  • 2 tbsp - slivered almonds, toasted

How to Make 3-Berry Lemon Trifle

  • In a large bowl, combine the milk, yogurt, lemon juice and peel.
  • Fold in 2 cups whipped topping.
  • In a 3 quart 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.