Ingredients

• 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.