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Three-Berry Lemon Trifle Recipe

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This recipe for Three-Berry Lemon Trifle, by , is from The Chappell Hodge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Hodge
Added: Saturday, June 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can (14 oz.) fat-free sweetened condensed milk
1 carton (8 oz.) lemon yogurt
1/3 c. lemon juice
2 tsp. grated lemon peel
1 carton (8 oz.) light whipped topping, thawed and divided
1 prepared angel food cake (16 oz.), cut into 1 inch cubes
1 c. fresh strawberries, sliced
1 c. fresh blueberries
1 c. fresh raspberries
2 tbsp. slivered almonds, toasted

Directions:
Directions:
In a large bowl, combine the sweetened condensed milk, yogurt, lemon juice, and lemon peel. Fold in 2 c. whipped topping. In a 3 qt. trifle bowl or deep salad bowl, layer a third of the cake, a third of the lemon mixture, and all of the strawberries. Repeat cake and lemon mixture layers. Top with all of the blueberries. Repeat with remaining cake pieces and lemon mixture. Top with all the raspberries. Spread remaining whipped topping over raspberries; sprinkle with almonds. Cover and refrigerate for at least 8 hours.

Number Of Servings:
Number Of Servings:
12-14

 

 

 

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