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)

1. In a mixing bowl, beat cream cheese and yogurt.
2. Add the milk, pudding mix and lemon peel.
3. Beat until smooth in a blender. Process 1/2 cup strawberries and grape juice until smooth.
4. Tear cake into 1-inch cubes.
5. Place a third in a trifle bowl or a 3-quart serving bowl.
6. Top with a third of the pudding mixture and half of the remaining strawberries.
7. Drizzle with half of strawberry sauce.
8. Repeat.
9. Top with remaining cake and pudding mixture.
10. Cover and refrigerate for at least 2 hours.
11. Yield:
12. 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)