This is an EASY desert, and so yummy. It started off as a high fat desert made with pound cake, lemon curd, heavy whipping cream, you get the picture. Well, over the past year, I have made it so many times, I have come up with an alternative recipe and it will WOW a crowd.

Wendy's Lemon berry Trifle

1 14oz Can of Fat Free Sweetened Condensed Milk

2 6oz containers of Light Lemon Yogurt

1/3 Cup Lemon juice (use fresh lemons, not the fake stuff)

2 Tsp grated Lemon Peel

1 Large Whip Cream (FREE)

1 Large pre-made Angel food Cake

1 Cup Sliced Fresh Strawberries

4 oz Fresh Blueberries (or more, but the container I get is this size)

4 oz Fresh Raspberries (or more)

1/4 Cup Slivered almonds, toasted

Splenda (optional)

• Cut cake into 1" cubes, separate into thirds.
  
• In large bowl, combine mild, yogurt, lemon juice and peel.
  
• Fold in 2 Cups Whip Cream (or more, adjust to taste)
  
• In large Trifle bowl, place 1/3 Cake, top with 1/3 Lemon mixture, then layer all of the strawberries on top. I sprinkle a small amount of Splenda on top of the fresh fruit when it isn't in season.
  
• Repeat cake, lemon mixture and all of blueberries (and Splenda if needed)
  
• Repeat Cake, lemon mixture and all of Raspberries (and Splenda if needed)
  
• Top with whip cream
  
• Toast almonds in dry pan until brown, let cool and sprinkle on top of whip cream. Refrigerate at least 8 hours before serving.
  
  

This sounds really good, thanks for posting! I am going to give it a try.