Strawberry Lemon Trifle
- 4 oz. fat-free cream cheese, softened
- 1 c. nonfat lemon yogurt
- 2 c. skim milk
- 1 pkg. instant lemon pudding
- 2 tsp. grated lemon peel
- 2 1/2 c. sliced fresh strawberries, divided
- 1 Tbsp. white grape juice or water
- 1 prepared angel food cake (10-inches)
- In a mixing bowl, beat cream cheese and yogurt.
- Add the milk, pudding mix and lemon peel.
- Beat until smooth in a blender. Process 1/2 cup strawberries and grape juice until smooth.
- Tear cake into 1-inch cubes.
- Place a third in a trifle bowl or a 3-quart serving bowl.
- Top with a third of the pudding mixture and half of the remaining strawberries.
- Drizzle with half of strawberry sauce.
- Repeat.
- Top with remaining cake and pudding mixture.
- Cover and refrigerate for at least 2 hours.
- Yield:
- 14 servings.
cream cheese, lemon yogurt, milk, fresh strawberries, white grape juice, cake
Taken from www.cookbooks.com/Recipe-Details.aspx?id=45591 (may not work)