strawberry lemon trifle

Desserts

Strawberry Lemon Trifle

Decorate the strawberry lemon trifle with whipped cream, more strawberries, fresh or dehydrated lemon slices, and sprigs of mint for an extra pop of color. If you don’t want to decorate the top, don’t stress! You’ll be able to see all the beautiful trifle layers in the glass dish, and the taste will more than make up for an undecorated top.

Ingredients

  • 4 ounces fat-free cream cheese, softened
  • 1 cup fat-free vanilla yogurt
  • 2 cups fat-free milk
  • 1 package (3.4 ounces) instant lemon pudding mix
  • 2 teaspoons grated lemon zest
  • 2-1/2 cups sliced fresh strawberries, divided
  • 1 tablespoon white grape juice or water
  • 1 prepared angel food cake (12 ounces)
  • optional: whipped topping and additional strawberries

Directions

  • In a large bowl, beat cream cheese and yogurt. Add the milk, pudding mix and lemon zest; beat until smooth. In a blender, process 1/2 cup strawberries and grape juice until blended.
  • Cut 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. If desired, garnish with whipped topping and additional strawberries. Cover and refrigerate for at least 2 hours.

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