This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
All-Seasons Lemon Trifle
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- #64421
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
16 ounces angel food cake
14 ounces low-fat sweetened condensed milk
2 teaspoons grated lemon peel
1/3 cup fresh lemon juice
8 ounces nonfat lemon yogurt
8 ounces whipped topping, reduced fat, thawed
1 cup fresh strawberries, sliced
1 cup fresh blueberries
1 cup fresh raspberries
1/2 cup coconut flakes, lightly toasted
directions
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 quart trifle bowl and 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 and sprinkle with toasted coconut. Cover and chill for 8 hours.
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nutrition data
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reviews & comments
May 25, 2019
This is one of my favorite desserts. I was surprised the original source wasnât cited. This recipe is from the cookbook âCreme de Coloradoâ published in 1987.