Celebrate the flavors of summer with this refreshing dessert!
Ingredients
- 4 oz. fat-free cream cheese, softened
- 1 cup fat-free vanilla yogurt
- 2 cups fat-free milk
- 1 3.4 oz. package instant lemon pudding mix
- 2 tsp. lemon zest, grated
- 2½ cups fresh strawberries, sliced
- 1 tbsp. white grape juice or water
- 1 12 oz. prepared angel food cake
Optional Ingredients
- Whipped topping
- Additional strawberries
Directions
- In a large bowl, beat cream cheese and yogurt.
- Once combined, add milk, pudding mix, and lemon zest. Beat until smooth.
- In a blender, process ½ cup strawberries and grape juice (or water) until blended.
- Cut cake into 1-in. cubes.
- Place ⅓ of the cubes in a trifle bowl or 3-qt. serving bowl.
- Top the cubes in the bowl with ⅓ of the pudding mixture and half of the remaining strawberries.
- Drizzle half of the strawberry sauce on top.
- Repeat steps 5-7 with the remaining ingredients for additional layers.
- If desired, garnish with whipped topping and additional strawberries.
- Cover and refrigerate for at least 2 hours.
- Serve and enjoy!