Three-Berry Lemon Trifle

Three-Berry Lemon Trifle

Natalyn Rodriguez

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

Modified from: Three-Berry Lemon Trifle

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25 m servings
Serving size has been adjusted!
Original recipe yields 16 servings

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


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