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Lovely Lemon Trifle

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Lovely Lemon Trifle
  • Prep Time 20 min
  • Total Time 40 min
  • Servings 6
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Make this elegant old English dessert in an attractive bowl so you can present it to guests at the table.

Ingredients

1/2
round angel food cake, cut into 1/2-inch slices*
2
tablespoons cream sherry or thawed frozen lemonade concentrate
1
cup skim milk
1
(3.4-oz.) pkg. instant lemon pudding and pie filling mix
1
cup frozen light whipped topping, thawed
1
cup fresh raspberries or blueberries
2
tablespoons sliced almonds, toasted**

Directions

  • 1 Arrange cake slices over bottom and up sides of 1 1/2-quart glass bowl or souffle dish, cutting cake to fit if necessary. Brush sherry evenly over cake slices.
  • 2 In medium bowl, combine milk and pudding mix; beat 2 minutes or until mixture is very thick. Fold in whipped topping.
  • 3 Reserve 1/4 cup raspberries for garnish; fold remaining raspberries into pudding mixture. Spoon into cake-lined bowl. Cover; refrigerate at least 20 minutes or until serving time. Garnish dessert with reserved raspberries and almonds. Store in refrigerator.
Tips  

*Remaining cake can be placed in freezer plastic bag and frozen for up to 3 months. **To toast almonds, spread on cookie sheet; bake at 350°F. for 5 to 7 minutes or until golden brown, stirring occasionally. Or spread almonds in thin layer in microwave-safe pie pan. Microwave on HIGH for 4 to 7 minutes or until golden brown, stirring frequently.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
200
(
Calories from Fat
25
)
Daily Value
Total Fat
3g
5%
(
Saturated Fat
1g
5%
)
Cholesterol
0mg
0%
Sodium
470mg
20%
Total Carbohydrate
40g
13%
(
Dietary Fiber
2g
8%
,
Sugars
35g
)
Protein
4g
Daily Value*:
Vitamin A
2%
2%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
2%
2%
Exchanges:
1 1/2 Starch; 1 Fruit; 2 1/2 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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