16 ounces angel food cake 14 ounces low-fat sweetened condensed milk 2 teaspoons grated lemon peel 1/3 cup fresh lemon juice 8 ounces nonfat lemon yogurt 8 ounces whipped topping -- reduced fat, thawed 1 cup fresh strawberries -- sliced 1 cup fresh blueberries 1 cup fresh raspberries 1/2 cup coconut flakes -- lightly toasted
Cut cake into bite-size pieces, and set aside. Combine condensed milk and next 3 ingredients. Fold in 2 cups whipped topping, and set aside.
Place one-third of cake pieces in bottom of a 4-quart trifle bowl; top with one-third of lemon mixture. Top with strawberries. Repeat layers twice, using remaining cake pieces, lemon mixture, blueberries, and raspberries, ending with raspberries.
Spread remaining whipped topping over raspberries; sprinkle with toasted coconut. Cover and chill 8 hours. Yield: 18 servings.