Strawberry Lemon Trifle

Ingredients

• 8 ounces angel food cake prepared
• 4 ounces weight cream cheese fat-free softened
• 2 cups skim milk fat-free
• 1 cup vanilla yogurt fat-free
• 3.4 ounces reg. size containers lemon pudding instant
• 2 teaspoons lemon zest grated
• 2.5 cups strawberries fresh divided sliced
• 1 tablespoon grape juice white

Equipment

• bowl
• blender

Directions

1. In a large bowl, beat cream cheese and yogurt.
2. Add the milk, dry pudding mix and lemon peel; beat until smooth. In a blender, process 1/2 cup strawberries and grape juice until blended.
3. Tear cake into 1-in. cubes; place a third in a trifle bowl or 3-qt. serving bowl. Top with a third of the pudding mixture and half of the remaining strawberries.
4. Drizzle with half of the strawberry sauce. Repeat. Top with remaining cake and pudding mixture. Cover and refrigerate for at least 2 hours.