Ingredients: |
Ingredients: 1 prepared angel food cake, cut into one-inch cubes
1 cup sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
2 Tbsp slivered almonds
1/3 cup lemon juice
1 can (14 oz) fat-free sweetened condensed milk
1 carton (8 oz) fat-free reduced-sugar lemon yogurt
2 tsp grated lemon zest
1 carton (8 oz) reduced-fat whipped topping, thawed, divided
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Directions: |
Directions:In a bowl, combine the milk, yogurt, lemon juice and lemon zest. Fold in all but one cup of the whipped topping. In a 3-qt trifle bowl or deep clear glass salad bowl, add a layer of 1/3 of the cake, then a layer of 1/3 of the lemon mixture, then a layer of all of the strawberries. Place some of the the strawberries against the side of the clear glass container, so a layer of red is visible above the white layer of cake and lemon mixture. Add a layer of 1/3 of the cake, then a layer of 1/3 of the lemon mixture, then a layer of all of the blueberries. Place some of the blueberries against the glass wall, so that a blue layer shows through the dish. Add a layer of the final 1/3 of the cake, then a layer of the final 1/3 of lemon mixture.
Place the reserved cup of whipped topping in a mound on top of the desert in the center. Sprinkle the slivered almonds over the topping. Scatter all of the raspberries on top around the mound of whipped topping. Cover and refrigerate for at least 8 hours, to allow the cake to absorb the moisture and flavor of the lemon mixture. |
Personal
Notes: |
Personal
Notes: A trifle dish is a clear glass cylinder -shaped bowl, usually on a short pedestal. If you don't have one, any bowl will do but you won't get the beautiful display that a trifle dish provides.
When I make this dish I follow the directions except that I always use more than 1 cup of each fruit, to get wider rings of red and blue colors.
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This recipe for THREE-BERRY LEMON TRIFLE is from