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16 oz. angel food cake
14 oz. low-fat sweetened condensed milk
2 t. grated lemon peel
1/3 c. fresh lemon juice
8 oz. nonfat lemon yogurt
8 oz. whipped topping, reduced fat, thawed
1 c. fresh strawberries, sliced
1 c. fresh blueberries
1 c. fresh raspberries
1/2 c. coconut flakes -- lightly toasted
Cut cake into bite-size pieces; set aside.
Combine condensed milk and next 3 ingredients.
Fold in 2 cups whipped topping; set aside.
Place one-third of cake pieces in bottom of a
4 qt trifle bowl; top with one-third of lemon
mixture. Top with strawberries. Repeat layers
twice, using remaining cake pieces, lemon
mixture, blueberries, and raspberries, ending
with raspberries.
Spread remaining whipped topping over
raspberries; sprinkle with toasted coconut.
Cover; chill 8 hrs.
14 oz. low-fat sweetened condensed milk
2 t. grated lemon peel
1/3 c. fresh lemon juice
8 oz. nonfat lemon yogurt
8 oz. whipped topping, reduced fat, thawed
1 c. fresh strawberries, sliced
1 c. fresh blueberries
1 c. fresh raspberries
1/2 c. coconut flakes -- lightly toasted
Cut cake into bite-size pieces; set aside.
Combine condensed milk and next 3 ingredients.
Fold in 2 cups whipped topping; set aside.
Place one-third of cake pieces in bottom of a
4 qt trifle bowl; top with one-third of lemon
mixture. Top with strawberries. Repeat layers
twice, using remaining cake pieces, lemon
mixture, blueberries, and raspberries, ending
with raspberries.
Spread remaining whipped topping over
raspberries; sprinkle with toasted coconut.
Cover; chill 8 hrs.
