strawberry lemon trifle

Name: Strawberry Lemon Trifle
Prep time: 20 min
Yield: 14
Cuisine: American
Ingredients: 4 ounce(s) fat- free cream cheese, softened; 1 cup(s) fat-free vanilla yogurt; 2 cup(s) cold fat-free milk; 1 package(s) ( 3.4 ounce) instant lemon pudding mix; 2 teaspoon(s) grated lemon peel; 2 1/2 cup(s) sliced fresh strawberries, divided; 1 tablespoon(s) white grape juice or water; 1 - prepared angel food cake (10 inches)

(1 RATING)

73 Pinches 1 Photo

Bernice Mosteller

Casar, NC

Updated on Mar 28, 2012

This is really delicious and a very beautiful presentation. I got the recipe out of carolina country magazine.

Rate

prep time 20 Min

cook time

method Refrigerate/Freeze

yield 14 serving(s)

Ingredients

4 ounces fat- free cream cheese, softened
1 cup fat-free vanilla yogurt
2 cups cold fat-free milk
1 package ( 3.4 ounce) instant lemon pudding mix
2 teaspoons grated lemon peel
2 1/2 cups sliced fresh strawberries, divided
1 tablespoon white grape juice or water
1 - prepared angel food cake (10 inches)

How To Make strawberry lemon trifle

Step 1

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.

Step 2

Tear cake into 1-inch cubes; place a third in a trifle bowl or 3-quart 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 the remaining cake and pudding mixture. Cover and refrigerate for at least 2 hours. ENJOY!!!!
Step 3

If you want to, you can use regular ingredients instead of fat-free.
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