4th of July is right around the corner, and that means family, friends, food , fun, and fireworks!!

Why not go out on top with a bang serving this Lemon Berry Trifle? It’s light and refreshing, and it’s perfectly patriotic with its red and blue berries and white angel food cake! Preparation is simple and since it needs to chill for 8 hours, it’s something you can do the night before! Enjoy!

Lemon Berry Trifle 

1 – 8oz. prepared angel food cake

1 – 10oz. jar lemon curd

1 – 6oz. carton  lemon nonfat yogurt

1 – 8oz. container lite whipped topping, thawed and divided

1 cup sliced fresh strawberries

1 cup fresh blueberries

1 cup fresh raspberries


Cut cake into bite-size pieces and set aside.

Combine lemon yogurt, lemon curd and 2 cups whipped topping; blend well and set aside.

Now begin to layer!

Put 1/3 of the cake cubes in bottom of a trifle dish; top with 1/3 of the lemon mixture.

Top with sliced strawberries.  Now, layer with 1/3 cake, 1/3 lemon mixture and blueberries.

Then, layer last third of cake, lemon mixture and top with raspberries!

Cover and refrigerate for 8 hours.  Top each serving with remaining whipped topping and enjoy!

8 -10 servings

Note:  There’s no wrong way to layer this trifle.  Sometimes I mix up the berries between layers.  I even use pound cake loaf in place of angel food sometimes.   Anything goes!