Name: Lemon Strawberry Trifle
Prep time: 20 min
Yield: 14 servings
Ingredients: 4 ounces fat-free cream cheese, softened; 1 cup fat-free vanilla yogurt; 2 cups fat-free milk; 1 package (3.4 ounces) instant lemon pudding mix; 2 teaspoons grated lemon zest; 2-1/2 cups sliced fresh strawberries, divided; 1 tablespoon white grape juice or water; 1 prepared angel food cake (12 ounces); Optional: Whipped topping and additional strawberries

This easy lemon strawberry trifle promises a delicious dessert without all the fuss so more time and effort can go into entertaining.

Ingredients

4 ounces fat-free cream cheese, softened

1 cup fat-free vanilla yogurt

2 cups fat-free milk

1 package (3.4 ounces) instant lemon pudding mix

2 teaspoons grated lemon zest

2-1/2 cups sliced fresh strawberries, divided

1 tablespoon white grape juice or water

1 prepared angel food cake (12 ounces)

Optional: Whipped topping and additional strawberries

Instructions

1 Whip up the lemon pudding

2 In a large bowl, use a hand mixer or stand mixer to beat the cream cheese and yogurt together until smooth and lump-free. Add the milk, instant lemon pudding mix and lemon zest, and beat until the mixture is nice and smooth.

3 Make the strawberry sauce and cut the cake

4 In a blender, process 1/2 cup strawberries and the white grape juice until it’s all blended together. Using a serrated knife, cut the angel food cake into 1-inch cubes.

5 Assemble the trifle

6 Place a third of the cake pieces in a trifle bowl or a 3-quart serving bowl. Top the cake with a third of the lemon pudding mixture and half the remaining strawberry slices. Drizzle the strawberries with half the strawberry sauce. Repeat all the layers once more, then top the final layer of strawberry with the last third of the cake pieces and the lemon pudding mixture. If desired, garnish the top of the trifle with whipped topping or homemade whipped cream and additional strawberries.

7 Chill and serve

8 Cover the top of the trifle with storage wrap. Don’t skip this step! It prevents the trifle from absorbing any lingering fridge smells. Once covered, pop the trifle in the refrigerator for at least two hours. When you’re ready to serve, take the storage wrap off the trifle and scoop out servings into bowls. Serve and enjoy!