Blackberry-Lemon Yogurt Trifle

Dessert ready in 20 minutes! Treat your guests with this citrusy trifle that's made using Yoplait® yogurt and berries. MORE+ LESS-

By Betty Crocker Kitchens

November 3, 2011

Ingredients

containers (6 oz each) Yoplait® Light Thick & Creamy lemon meringue yogurt

cups frozen (thawed) fat-free whipped topping

containers (6 oz each) Yoplait® Light Fat Free blackberry yogurt

cups cubed (1-inch) angel food cake (10- to 12-oz cake)

cups fresh or frozen (thawed) blackberries

tablespoons grated lemon peel

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1

In medium bowl, mix lemon meringue yogurt with 1 cup of the whipped topping. In another medium bowl, mix blackberry yogurt with remaining 1 cup whipped topping; set aside.
2

In 2- to 3-quart trifle bowl or clear glass bowl, arrange half of the cake cubes. Top with 2 cups of the blackberries. Top with blackberry yogurt mixture. Arrange remaining cake cubes over yogurt. Top with remaining blackberries. Spoon lemon yogurt mixture over berries. Sprinkle with lemon peel. Refrigerate until ready to serve. Cover and refrigerate any remaining trifle.