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Strawberry Lemon Trifle

 Strawberry Lemon Trifle
"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."
14 ServingsPrep: 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.