Three Berry Pound Cake Trifle


  • 1 (14 ounce) can fat free sweetened condensed milk
  • 1 (8 ounce) carton non-fat lemon yogurt
  • 1/3 cup lemon juice
  • 1 (8 ounce) container reduced-fat whipped topping, thawed, divided
  • 1 (16 ounce) package angel food cake mix, prepared and cut into 1-inch cubes (I use pound cake–see following recipe.)
  • fresh strawberries
  • fresh blueberries
  • fresh raspberries


  1. In a large bowl, combine the milk, yogurt, lemon juice. Fold in 2 cups whipped topping.
  2. 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.
  3. Spread remaining whipped topping over berries. Cover and refrigerate for at least 8 hours.

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