Strawberry Lemon Trifle

SUBMITTED BY: Lynn Marie Frucci

"'This refreshingly fruity dessert is one of our favorites,' writes Lynn Marie Frucci of Pullman, Washington. 'It looks so beautiful layered in a glass bowl that people will think you fussed. The secret is starting with a purchased angel food cake.'"

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PREP TIME	20 Min
READY IN	20 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

4 ounces fat-free cream cheese, softened
1 cup nonfat lemon yogurt
2 cups skim milk
1 (3.4 ounce) package instant lemon pudding mix
2 teaspoons grated lemon peel
2 1/2 cups sliced fresh strawberries, divided
1 tablespoon white grape juice or water
1 (10 inch) prepared angel food cake

DIRECTIONS

In a mixing bowl, beat cream cheese and yogurt. Add the milk, pudding mix and lemon peel; beat until smooth. In a blender, process 1/2 cup strawberries and grape juice until smooth. Tear cake into 1-in. cubes; place a third in a trifle bowl or 3-qt. serving bowl. Top with a third of the pudding mixture and half of the remaining strawberries. Drizzle with half of the strawberry sauce. Repeat. Top with remaining cake and pudding mixture. Cover and refrigerate for at least 2 hours.

FOOTNOTE

Nutritional Analysis: One serving equals 180 calories, 378 mg sodium, 2 mg cholesterol, 39 gm carbohydrate, 6 gm protein, trace fat. Diabetic Exchanges: 2 starch, 1/2 fruit.