Austin LOVES Trifle. For Valentine's day dinner, I made this for dessert. It was light, yummy, and delicious! And it was SUPER easy. It is also fairly healthy for a dessert because it uses angel food cake vs. pound cake, and uses yogurt instead of pudding.
1 (14 oz) Can Fat-Free Sweetened Condensed Milk
1 (8 oz) carton Non-Fat Reduced Sugar Yogurt (Lemon, match to use whatever fruit you use, we actually used Vanilla Banana)
1/3 C Lemon Juice
2 t Grated Lemon Peel
1 (8 oz) Container Reduced-fat Whipped Topping (thawed and divided)
1 (16 oz) package angel food cake (buy or make)
1 Flat of Blackberries*
*Substitute with any fruit you would like: strawberries, blueberries, raspberries, etc. Can also top with toasted slivered almonds.
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 bow, layer a third of the cake cubes, a third of the lemon mixture, and a layer of fruit. Repeat cake and lemon mixture layers. Top with more fruit, remaining cake cubes, and lemon mixture. Sprinkle with remaining fruit.
3. Spread remaining whipped topping over fruit. Sprinkle with almonds if desired.
4. Cover and refrigerate for at least 8 hours. (We actually didn't do this. . . we just made it and ate it. It was just fine!)