Strawberry Lemon Trifle

• 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 (8 to 10 ounces)

1. In a large bowl, beat cream cheese and yogurt. Add the milk, dry pudding mix and lemon zest; 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.

cream cheese, vanilla yogurt, milk, lemon zest, fresh strawberries, white grape juice, cake

Taken from www.tasteofhome.com/recipes/strawberry-lemon-trifle/ (may not work)