Quick Summer Berry Trifle

This is another recipe from Studio 5.

• Ready In: 15 mins
• Serves: 16
• Yields: 1 trifle

Ingredients

• 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.)
• 1⁄2-3⁄4 cup raspberries or 1⁄2-3⁄4 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.