Three Berry Lemon Trifle

This is one of  my favorite desserts. So light and fresh you could eat the whole trifle bowl at one sitting, and trust me, my family tries.

Ingredients:

• 3 Tbsp. Fat-Free Sweetened Condensed Milk
• 1 (8oz) Carton Light Lemon Yogurt
• 2 tsp. Grated Lemon Peel
• 1 Carton Reduced-fat Whipped Topping, thawed, divided
• 1 Prepared Angel Food Cake, Cut into 1 inch cubes
• 1 Cup Sliced Fresh Strawberries
• 1 Cup Fresh Blueberries
• 1 Cup Fresh Raspberries

Instructions:

In a large bowl, combine the sweetened condense milk, yogurt, and lemon peel. Fold in 2 cups of whipped topping. In a trifle bowl, layer a third of the cake, a third of the lemon mixture, and all of the strawberries. Repeat cake and lemon mixture. Add all of the blueberries. Repeat cake and lemon mixture. Top with all of the raspberries. Spread remaining whipped topping over raspberries. Cover and refrigerate for at least 8 hours.

My recipe is based on this Taste of Home recipe.