Ingredients
1 can (14 ounces) fat-free sweetened condensed milk1 cup fat-free reduced-sugar lemon yogurt1/3 cup lemon juice2 teaspoons grated lemon zest1 carton (8 ounces) reduced-fat whipped topping, thawed, divided2 prepared angel food cakes (8 to 10 ounces each), cut into 1-inch cubes1 cup sliced fresh strawberries1 cup fresh blueberries1 cup fresh raspberries2 tablespoons slivered almonds, toasted
Preparation
In a large bowl, combine the milk, yogurt, lemon juice and zest. Fold in 2 cups whipped topping.
In a 3-qt. trifle bowl or deep salad bowl, layer a third of the cake cubes, a third of the lemon mixture and all of the strawberries. Repeat cake and lemon mixture layers. Top with blueberries and remaining cake cubes and lemon mixture. Sprinkle with raspberries.
Spread remaining whipped topping over berries; sprinkle with almonds. Cover and refrigerate for at least 8 hours.
