Three-Berry Lemon Trifle:

"This special recipe was given to me by a friend," Ilene D. writes
from Eau Claire, Wisconsin. "By using some low-fat convenience items,
I lightened it up with beautiful results."

Prep: 25 min. + chilling

1 can (14 ounces) fat-free sweetened condensed milk
1 carton (8 ounces) fat-free reduced-sugar lemon yogurt
1/3 cup lemon juice
2 teaspoons grated lemon peel
1 carton (8 ounces) reduced-fat whipped topping, thawed, divided
1 prepared angel food cake (16 ounces), cut into 1-inch cubes
1 cup sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
2 tablespoons slivered almonds, toasted


In a large bowl, combine the sweetened condensed milk, yogurt, lemon juice and
peel. Fold in 2 cups whipped topping. In a 3-qt. trifle bowl or deep salad
bowl, layer a third of the cake, a third of the lemon mixture and all of the
strawberries. Repeat cake and lemon mixture layers. Top with all the
blueberries. Repeat with remaining cake pieces and lemon mixture. Top with all
the raspberries. Spread remaining whipped topping over raspberries; sprinkle
with almonds. Cover and refrigerate for at least 8 hours. Yield: 16 servings.

Nutritional Analysis: 2/3 cup equals 203 calories, 2 g fat (2 g saturated fat),
2 mg cholesterol, 181 mg sodium, 40 g carbohydrate, 1 g fiber, 5 g protein.
Diabetic Exchanges: 2 starch, 1/2 fruit, 1/2 fat.

Source: Taste of Home's Light & Tasty


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