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    Three-Berry Lemon Trifle:


    Source of Recipe


    This special recipe was given to me by a friend," Ilene D. writes

    Recipe Introduction


    Prep: 25 min. + chilling

    List of Ingredients




    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

    Recipe



    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.

 

 

 


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