Real Recipes From Real Home Cooks ®

blueberry lemon trifle - light

Recipe by
Carolyn Haas
Whitewater, WI

This is the second year our blueberry bushes are producing and we have harvested a few cups of the little gems! I found a similar recipe to this, but in order to lighten up the calories and fat, I developed this version. For two of us, I cut everything in half and froze the left over whipped topping and angel food chunks until I get more berries. It still made enough for several days worth of desserts! Other berries or fruits, or a combination could be used instead.

yield 12 serving(s)
prep time 15 Min
method No-Cook or Other

Ingredients For blueberry lemon trifle - light

  • 3 c
  • 2 pkg
    sugar-free lemon pudding (1 oz packages)
  • 4 c
    1% milk (to make the pudding)
  • 2 c
    lemon yogurt - light (i used 2 individual containers - so not quite 2 cups)
  • 8-10 oz
    angel food cake
  • 8 oz
    light whipped topping, thawed
  • lemon zest, mint springs (optional garnish)

How To Make blueberry lemon trifle - light

  • 1
    Prepare pudding mix with milk according to directions in a large bowl. Add yogurt and mix together.
  • 2
    Tear angel food cake into small pieces, about 1 inch. Set aside a few blueberries for garnish.
  • 3
    Layer and repeat in a large glass bowl as follows: 1/3 cake pieces 1/3 pudding mix 1/3 berries
  • 4
    Top with whipped topping. Chill for about 1-2 hours.
  • 5
    Before serving, sprinkle on extra blueberries. If desired, add some lemon zest and a sprig of mint leaves.