Strawberry Lemon Trifle Recipe

4.5 4 2
Strawberry Lemon Trifle Recipe
Strawberry Lemon Trifle Recipe photo by Taste of Home
Publisher Photo

Strawberry Lemon Trifle Recipe

Read Reviews
4.5 4 2
Publisher Photo
"This refreshingly fruity dessert is one of our favorites," writes Lynn Marie Frucci of Pullman, Washington. "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."
Recommended: Top 10 Trifle Recipes
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. + chilling

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 peel
  • 2-1/2 cups sliced fresh strawberries, divided
  • 1 tablespoon white grape juice or water
  • 1 prepared angel food cake (8 to 10 ounces)

Directions

In a large bowl, beat cream cheese and yogurt. Add the milk, dry pudding mix and lemon peel; 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. Top with remaining cake and pudding mixture. Cover and refrigerate for at least 2 hours. Yield: 14 servings.
Originally published as Strawberry Lemon Trifle in Quick Cooking May/June 1998, p42

Nutritional Facts

1/2 cup: 0g saturated fat (0 sugars, 0 fiber). Diabetic Exchanges: 2 starch, 1/2 fruit.

  • 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 peel
  • 2-1/2 cups sliced fresh strawberries, divided
  • 1 tablespoon white grape juice or water
  • 1 prepared angel food cake (8 to 10 ounces)
  1. In a large bowl, beat cream cheese and yogurt. Add the milk, dry pudding mix and lemon peel; beat until smooth. In a blender, process 1/2 cup strawberries and grape juice until blended.
  2. 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. Top with remaining cake and pudding mixture. Cover and refrigerate for at least 2 hours. Yield: 14 servings.
Originally published as Strawberry Lemon Trifle in Quick Cooking May/June 1998, p42

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Reviews forStrawberry Lemon Trifle

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LaurenHanako User ID: 7104961 47530
Reviewed Apr. 17, 2014

"Love the lemon pudding, I used this recipe as a basis to make a birthday trifle for my very picky friend, it was a huge hit with everyone who had some!"

MY REVIEW
Shezzie User ID: 6635520 45005
Reviewed May. 19, 2012

"I did add fresh lemon juice to the pudding. It added a little more lemon flavour. It was delicious. Took it to a party, everyone had seconds."

MY REVIEW
cheerndanzmom User ID: 478666 202538
Reviewed May. 29, 2009

"Everyone kept tasting the grated lemon rind. Said next time leave it out so I don't know if I will make it again or not."

MY REVIEW
cpolm User ID: 3134611 47528
Reviewed May. 25, 2009

"5 stars. Everyone loved this dessert. I did add cool whip and more strawberries than the recipe called for."

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