I love trifle. Whoever invented this dessert deserves a prize - layers of cake (usually sherry-soaked), custard, whipped cream, and fruit. What's not to love? Its festive look and richness usually make it a traditional winter holiday dessert, but I have been making this summer version for almost 15 years now, when the berries are at their juicy best.
The original recipe was part of a low-fat spread on yogurt, from Southern Living in 1995. To keep it low-calorie, it calls for reduced fat whipped topping, aka Cool Whip. Yuck. I have always hated the taste of Cool Whip, which is slightly mettallic to my palate. I have made some substitutions here, doubled the amount of fruit, and cut down the time by using a store-made Angel Food cake, and it is always a huge hit with a crowd, from young to old. Because of the red, white and blue colors, it's perfect for 4th of July.
Lemon-Berry Summer Trifle
- 1 16 oz. store-bought angel food cake
- 1 14 oz. can sweetened condensed milk
- 2 t. grated lemon rind
- 1/3 C. fresh lemon juice
- 2 6 oz. cartons lemon yogurt
- 1 1/2 pints whipping cream
- 1/3 C. sugar
- 1/2 t. vanilla
- 2 C. fresh strawberries, sliced
- 2 C. fresh blueberries or blackberries
- 2 C. fresh raspberries
- 1 C. flaked coconut, lightly toasted
Whip cream with sugar and vanilla to a thick consistency.
Combine condensed milk, lemon rind, lemon juice, and lemon yogurt. Fold in 2 cups of the whipped cream.
Place 1/3 of the cake pieces in the bottom of a 4-quart trifle bowl; top with 1/3 of the lemon mixture. Top with strawberries. Repeat the layers twice, using remaining cake pieces, lemon mixture, blueberries, and raspberries, ending with the raspberries.
Spread remaining whipped cream over the raspberries.
Sprinkle with toasted coconut.
Cover and chill 8 hours.
