Tuesday, April 7, 2009

Triple Berry Lemon Trifle

{print this recipe}

I made this dessert for a group of friends, but instead of making it in a trifle dish I made individual servings in 8-ounce glasses. This allowed me to alter a few of the servings for different allergies. I loved that I was able to make this recipe early (around lunch-time) so that when it was time to serve dessert, there was no work for me to do!

SOURCE: allrecipes.com
READY IN: 8 hours, 25 Min
SERVES: 16 - mine made 8 8-ounce glasses, so I guess my servings are large :)

1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container lemon yogurt
1/3 cup lemon juice
zest from one lemon (about 2 teaspoons)
1 (8 ounce) container whipped topping, thawed, divided
1 angel food cake, cut into 1-inch cubes
1 cup sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
2 tablespoons slivered almonds, toasted

1. In a large bowl, combine the milk, yogurt, lemon juice and zest. Fold in 2 cups whipped topping.
2. In a 3-qt. trifle bowl or deep salad bowl, layer one-third of cake cubes and lemon mixture and all of the strawberries; repeat one-third of cake cubes and lemon mixture, then blueberries; and remaining cake cubes and lemon mixture, and sprinkle with raspberries.
3. Spread remaining whipped topping over berries; sprinkle with almonds. Cover and refrigerate for at least 8 hours.


JoDee - Lacey, WA said...

Looks great, can't wait to try it.

Anonymous said...

Jan, this was so yummy. Thanks for making mine GF. I loved it!

Bim said...

Looks so good! I'll have to try this soon. Perfect for summer :)

Also, Congrats on winning the One Lovely Blog Award! :) See the details on my blog: