This is an EASY desert, and so yummy. It started off as a high fat desert made with pound cake, lemon curd, heavy whipping cream, you get the picture. Well, over the past year, I have made it so many times, I have come up with an alternative recipe and it will WOW a crowd.
Wendy's Lemon Berry Trifle
1 14oz Can of Fat Free Sweetened Condensed Milk
2 6oz containers of Light Lemon Yogurt
1/3 Cup Lemon Juice (use fresh lemons, not the fake stuff)
2 Tsp grated Lemon Peel
1 Large Whip Cream (FREE)
1 Large pre-made Angel Food Cake
1 Cup Sliced Fresh Strawberries
4 oz Fresh Blueberries (or more, but the container I get is this size)
4 oz Fresh Raspberries (or more)
1/4 Cup Slivered almonds, toasted
Splenda (optional)
Cut cake into 1" cubes, separate into thirds.
In large bowl, combine mild, yogurt, lemon juice and peel.
Fold in 2 Cups Whip Cream (or more, adjust to taste)
In large Trifle bowl, place 1/3 Cake, top with 1/3 Lemon mixture, then layer all of the strawberries on top. I sprinkle a small amount of Splenda on top of the fresh fruit when it isn't in season.
Repeat cake, lemon mixture and all of blueberries (and Splenda if needed)
Repeat Cake, lemon mixture and all of Raspberries (and Splenda if needed)
Top with whip cream
Toast almonds in dry pan until brown, let cool and sprinkle on top of whip cream. Refrigerate at least 8 hours before serving.
__________________ Wendy
Striving to be the person my dogs thinks I am.
www.BeldwinKennels.com Visit my BLOG Tricare Prime - Dr. Spiegel 02/19/2008 - BANDED!
Sponsored Links - Remove These Ads by registering for a FREE account
Linear Mode
