Ingredients:

• 1 (14 ounce) can fat free sweetened condensed Milk
• 1 (8 ounce) carton non-fat reduced Sugar Lemon yogurt
• 1/3 cup – Lemon juice
• 2 tsp – grated Lemon peel
• 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
• 1 cup – sliced fresh strawberries
• 1 cup – fresh Blueberries
• 1 cup – fresh Raspberries
• 2 tbsp – slivered almonds, toasted

Method:

1. In a large bowl, combine the milk, yogurt, lemon juice and peel.
2. Fold in 2 cups whipped topping.
3. In a 3 quart trifle bowl or deep salad bowl, layer a third of the cake cubes, a third of the lemon mixture and all of the strawberries.
4. Repeat cake and lemon mixture layers.
5. Top with blueberries and remaining cake cubes and lemon mixture.
6. Sprinkle with raspberries.
7. Spread remaining whipped topping over berries; sprinkle with almonds.
8. Cover and refrigerate for at least 8 hours.