This simple yogurt and
berry dessert starts with angel food cake. Either a homemade
or a bakery cake will do.
Berry-Lemon
Trifle
- 2 cups cubed angel food
cake
1 (8-ounce) carton lemon low-fat yogurt
1/4 of an 8-ounce container frozen light whipped dessert topping,
thawed
1 cup mixed berries, such as red raspberries, blueberries, or
sliced strawberries
Fresh mint (optional)
- Divide the angel food
cake cubes among 4 dessert dishes.
- In a small mixing bowl
fold together the yogurt and whipped topping.
- Dollop yogurt mixture
atop cake cubes. Sprinkle with berries. If desired, garnish with
fresh mint.
Makes 4 servings.
Nutritional facts per serving
(1/4 of recipe): calories: 136, total fat: 3g, saturated fat:
2g, cholesterol: 4mg, sodium: 147mg, carbohydrate: 24g, fiber:
1g, protein: 4g, vitamin C: 19%, calcium: 12%, iron: 1%
Recipe provided by Better Homes and Gardens - BHG.com a member
of the Home and Family Network for the best of cooking, gardening,
decorating and more. © 2003 Meredith Corporation. All Rights
Reserved.
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