Total Time
15mins
Prep 15 mins
Cook 0 mins

This is another recipe from Studio 5.

Ingredients Nutrition

  • 3 cups lemon low fat yogurt or 3 cups nonfat yogurt
  • 6 cups fat-free whipped topping
  • 1 large angel food cake (14 to 16 oz.)
  • 12-34 cup raspberries or 12-34 cup strawberry preserves
  • 6 -8 cups fresh berries (blueberries strawberries, raspberries, blackberries, etc.)

Directions

  1. To prepare filling blend yogurt gently together with 4 cups of whipped topping
  2. Cut cake into 2-inch thick slices; cut slices into 1-by-4-inch strips. Spread preserves over one side of each strip. Arrange half the cake, jam side up in the bottom of dish.
  3. Arrange half of the berries over the cake; spoon half of the custard over the fruit and repeat the process. Cover trifle and refrigerate until chilled. Just before serving top with remaining 2 cups chilled whipped topping and additional berries decoratively in the center.

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