1 14-oz. can fat free sweetened condensed milk
1 8-oz. carton fat free reduced sugar lemon yogurt
1/3 c. lemon juice
2 T. grated lemon peel
1 8-oz. reduced fat whipped cream topping, thawed, divided
1 16-oz. prepared angel food cake, cut in 1-inch cubes
1 c. sliced fresh strawberries
1 c. fresh blueberries
1 c. fresh raspberries
2 T. slivered almonds, toasted

In a large bowl, combine condensed milk, yogurt, lemon juice and peel. Fold in 2 cups whipped topping. In a 3-quart trifle bowl or deep glass salad bowl, layer 1/3 of the cake, 1/3 of the lemon mixture and all of the strawberries. Repeat cake and lemon mixture layers; top with all the blueberries. Repeat with remaining cake pieces and lemon mixture; top with all the raspberries. Spread remaining whipped topping over raspberries; sprinkle with almonds. Cover and refrigerate for at least 8 hours.

Paula Brousseau, Bellaire