blueberry lemon trifle - light
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.
prep time
15 Min
cook time
method
No-Cook or Other
yield
12 serving(s)
Ingredients
- 3 cups blueberries
- 2 packages sugar-free lemon pudding (1 oz packages)
- 4 cups 1% milk (to make the pudding)
- 2 cups lemon yogurt - light (i used 2 individual containers - so not quite 2 cups)
- 8-10 ounces angel food cake
- 8 ounces light whipped topping, thawed
- lemon zest, mint springs (optional garnish)
How To Make blueberry lemon trifle - light
-
Step 1Prepare pudding mix with milk according to directions in a large bowl. Add yogurt and mix together.
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Step 2Tear angel food cake into small pieces, about 1 inch. Set aside a few blueberries for garnish.
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Step 3Layer and repeat in a large glass bowl as follows: 1/3 cake pieces 1/3 pudding mix 1/3 berries
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Step 4Top with whipped topping. Chill for about 1-2 hours.
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Step 5Before serving, sprinkle on extra blueberries. If desired, add some lemon zest and a sprig of mint leaves.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Desserts
Ingredient:
Fruit
Diet:
Low Fat
Method:
No-Cook or Other
Culture:
American
Keyword:
#fruit trifle
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