Berry-Lemon Trifle

Serves: 16
Total Calories: 140


1 (14-ounce) can sweetened condensed milk
1 (8-ounce) container lemon yogurt
1/3 cup lemon juice
2 teaspoons lemon zest
1 (8-ounce) container frozen whipped topping, thawed
1 angel food cake, sliced into 1-inch cubes
1 cup strawberries, hulled and sliced
1 cup blueberries
1 cup peaches, pitted, peeled and sliced
Garnish: 1 cup raspberries


Combine condensed milk, yogurt, lemon juice and zest in a large bowl; fold in whipped topping. In a 3-quart clear glass trifle dish, layer 1/3 each cake cubes, lemon mixture and strawberries. Repeat with 1/3 each cake, lemon mixture and blueberries. Layer remaining cake, lemon mixture and peaches. Top with additional whipped topping; sprinkle with raspberries. Cover and refrigerate for at least 4 hours.

Tip: Dress up clear glass trifle dishes, cake plates, even glasses with water-based acrylic paints…it’s easy and clean up is quick! Use paint brushes or stamps to add designs; let the paint dry thoroughly. Once dry, set the design by applying a coat of clear acrylic spray to make the design permanent. Let the sealer dry, and always wash by hand.

Nutritional Facts:

Serves: 16
Total Calories: 140
Calories from Fat: 44

This Berry-Lemon Trifle recipe is from the Summer In the Country Cookbook. Download this Cookbook today.

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