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Three-Berry Lemon Trifle

 Three-Berry Lemon Trifle
"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."
16 ServingsPrep: 25 min. + chilling


  • 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


  • 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.

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Three-Berry Lemon Trifle (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.