Three-Berry Lemon Trifle Recipe

5 5 6
Three-Berry Lemon Trifle Recipe
Three-Berry Lemon Trifle Recipe photo by Taste of Home
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Three-Berry Lemon Trifle Recipe

Read Reviews
5 5 6
Publisher Photo
"This special recipe was given to me by a friend," Ilene Doty writes from Eau Claire, Wisconsin. "By using some low-fat convenience items, I lightened it up with beautiful results."
Recommended: Top 10 Trifle Recipes
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 1 can (14 ounces) fat-free sweetened condensed milk
  • 1 cup (8 ounces) fat-free reduced-sugar lemon yogurt
  • 1/3 cup lemon juice
  • 2 teaspoons grated lemon peel
  • 1 carton (8 ounces) reduced-fat whipped topping, thawed, divided
  • 2 prepared angel food cakes (8 to 10 ounces each), cut into 1-inch cubes
  • 1 cup sliced fresh strawberries
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 2 tablespoons slivered almonds, toasted

Directions

In a large bowl, combine the milk, yogurt, lemon juice and peel. Fold in 2 cups whipped topping.
In a 3-qt. trifle bowl or deep salad bowl, layer a third of the cake cubes, a third of the lemon mixture and all of the strawberries. Repeat cake and lemon mixture layers. Top with blueberries and remaining cake cubes and lemon mixture. Sprinkle with raspberries.
Spread remaining whipped topping over berries; sprinkle with almonds. Cover and refrigerate for at least 8 hours. Yield: 16 servings.
Originally published as Three-Berry Lemon Trifle in Light & Tasty April/May 2005, p63

  • 1 can (14 ounces) fat-free sweetened condensed milk
  • 1 cup (8 ounces) fat-free reduced-sugar lemon yogurt
  • 1/3 cup lemon juice
  • 2 teaspoons grated lemon peel
  • 1 carton (8 ounces) reduced-fat whipped topping, thawed, divided
  • 2 prepared angel food cakes (8 to 10 ounces each), cut into 1-inch cubes
  • 1 cup sliced fresh strawberries
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 2 tablespoons slivered almonds, toasted
  1. In a large bowl, combine the milk, yogurt, lemon juice and peel. Fold in 2 cups whipped topping.
  2. In a 3-qt. trifle bowl or deep salad bowl, layer a third of the cake cubes, a third of the lemon mixture and all of the strawberries. Repeat cake and lemon mixture layers. Top with blueberries and remaining cake cubes and lemon mixture. Sprinkle with raspberries.
  3. Spread remaining whipped topping over berries; sprinkle with almonds. Cover and refrigerate for at least 8 hours. Yield: 16 servings.
Originally published as Three-Berry Lemon Trifle in Light & Tasty April/May 2005, p63

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Reviews forThree-Berry Lemon Trifle

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cbergan User ID: 1967024 63042
Reviewed May. 17, 2012

"This is one of our favorite summer time desserts."

MY REVIEW
Nitnole711 User ID: 5949391 70142
Reviewed Apr. 9, 2012

"This is heaven in a bowl!! I'm not an angel food cake lover, but this is divine! Will make again but next time will do a combination of all 3 berries on each berry layer, to be sure every serving has every berry......delish!"

MY REVIEW
snoops101 User ID: 3363171 148039
Reviewed Jun. 27, 2011

"This is a family favorite. I have made it several times and will continue to make it. I made the recipe just as it is; no changes are necessary."

MY REVIEW
kvosburgh User ID: 5488395 140174
Reviewed May. 26, 2011

"I added blackberries to top and topped with 2 lemon wedges with orange peel around it. I did the math it was 119 calories per serving. Tasted amazing!!! Thank you very much, everybody loved it."

MY REVIEW
3monkeys User ID: 1376549 116081
Reviewed Feb. 27, 2010

"This was light, and fluffy, and tasty all over. It goes away very fast at a gathering."

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