Thursday, July 28, 2011

Strawberry Lemon Trifle

A and I made this easy (and low fat!) dessert for a ladies Bible study last weekend. It comes from Taste of Home's Fast Fixes with Mixes Cookbook. We enjoyed every bit of it, as it was a refreshing treat during this summer heat.

Strawberry Lemon Trifle

4 ounces fat-free cream cheese, softened
1 cup fat-free lemon yogurt
2 cups fat-free milk
1 package (3.4 ounces) instant lemon pudding mix (for a creamier treat, use two boxes and double the milk)
2 teaspoons grated lemon peel
2-1/2 cups sliced fresh strawberries, divided
1 tablespoon white grape juice or water
1 prepared angel food cake (10 inches)

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-inch 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. Yield: 14 servings.

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