1 prepared angel food cake (13 ounces) - I used the little 10 oz loaf size - was easier to slice into cubes 1 lemon 1 quart strawberries, (about 1 pound), hulled and chopped - not too small 1/2 cup powdered sugar 1 pint blueberries, divided (2 cups) 1 container (8 ounces) frozen light whipped topping, thawed, divided 2 containers (6 ounces each) blended fruit raspberry low-fat yogurt (I used the Weight Watcher Raspberry 1 pt. yogurt) Fresh raspberries for garnish (optional) I even put some into the layers
Cut angel food cake into 1-inch cubes; place in large bowl and set aside.
Zest lemon to measure 1 teaspoon zest. Juice lemon to measure 2 tablespoons juice. Reserve one strawberry for garnish. Coarsely chop strawberries. In a bowl, combine lemon zest, juice, strawberries and powdered sugar; mix well. Reserve 1/4 cup of the blueberries for garnish. Add remaining blueberries to strawberries; mix gently.
In a bowl, combine 2 cups of the whipped topping and yogurt.
To assemble trifle, place one-third of the cake cubes into bottom of trifle bowl. Top with one-third of the berry mixture and one-third of the yogurt mixture, spreading evenly. Repeat layers two more times. Pipe rosettes of reserved whipped topping around edge of bowl. Create a strawberry fan with reserved strawberry. Garnish trifle with strawberry fan, remaining blueberries and raspberries, if desired. Refrigerate 30 minutes or until ready to serve.
Yield: 10 servings
Nutrients per serving: (Light) Nutrients per serving: Calories 240, Total Fat 3.5 g, Saturated Fat 3 g, Cholesterol 0 mg, Carbohydrate 47 g, Protein 4 g, Sodium 220 mg, Fiber 2 g
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
