Post by KD7LBR on Aug 21, 2002 8:17:16 GMT -6
All Seasons Lemon Trifle
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.
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.