Strawberry Lemon Trifle
“This refreshingly fruity dessert is one of our favourites. It looks so beautiful layered in a glass bowl that people will think you fussed. The secret is starting with a purchased angel food cake.” —Lynn Marie Frucci, Pullman, Washington
| Servings | Prep Time |
| 14servings | 20minutes + chilling |
| Servings | Prep Time |
| 14servings | 20minutes + chilling |
Ingredients
- 4 oz fat-free cream cheese softened
- 1 cup fat-free vanilla yogurt
- 2 cups fat-free milk
- 1 pkg instant lemon pudding mix 3.4 ounces
- 2 tsp grated lemon zest
- 2-1/2 cup sliced fresh strawberries divided
- 1 tbsp white grape juice
- 1 prepared angel food cake
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- In a large bowl, beat cream cheese and yogurt. Add the milk, dry pudding mix and lemon zest; beat until smooth. In a blender, process 1/2 cup strawberries and grape juice until blended.
- Tear cake into 1-in. cubes; place a third in a trifle bowl or 3-qt. serving bowl. Top with a third of the pudding mixture and half of the remaining strawberries. Drizzle with half of the strawberry sauce. Repeat all layers. Top with remaining cake and pudding mixture. Garnish with whipped topping and additional strawberries, if desired. Cover and refrigerate for at least 2 hours.
Recipe Notes
Nutrition Facts
1/2 cup: 108 calories, 0 fat (0 saturated fat), 2mg cholesterol, 279mg sodium, 21g carbohydrate (10g sugars, 1g fibre), 4g protein.
Diabetic Exchanges: 1-1/2 starch.
