Strawberry Lemon Trifle

  • 24 Feb - 01 Mar, 2024
  • Mag The Weekly
  • Cookery

· 4oz. fat-free cream cheese, softened
· 1 cup fat-free vanilla yogurt
· 2 cups fat-free milk
· 1 package instant lemon pudding mix
· 2tsp grated lemon zest
· 2½ cups sliced fresh strawberries, divided
· 1tbsp white grape juice or water
· 1 prepared cake (12oz.)
· Whipped topping and additional strawberries, optional

In a large bowl, beat cream cheese and yogurt. Add milk, dry pudding mix and lemon zest; beat until smooth. In a blender, process half cup strawberries and grape juice until blended. Tear cake into one-inch cubes; place a third in a trifle bowl. Top with a third of the pudding mixture and half of the remaining strawberries. Drizzle with half of the strawberry sauce. Repeat all layers. Top with remaining cake and pudding mixture. If desired, garnish with whipped topping and additional strawberries. Cover and refrigerate for at least two hours before serving.