Wednesday, October 31, 2007
by DeTray Group
Lemon Trifle
Here is the original recipe I got out of the 2000 Best of Home Cook Book. The recipe says it yields 14 servings.
1 can (14 oz) sweetened condensed milk
1 carton (8 oz) Lemon Yogurt
1/3 cup Lemon juice
2 tsp. grated lemon peel
2 cups whipped topping
1 Angle Food cake (10 inches), cut into 1-inch cubes
2 Cups fresh raspberries
1/2 cup flaked coconut, toasted
Here is what I did to convert it to be more "Weight Watcher" friendly.
1 can Fat-free Sweetened Milk 20 points
1 carton (8 oz) Fat-free Lemon Yogurt 4 points
1/3 Cup lemon juice 0 points
2 tsp. grated lemon peel 0 points
2 cups Fat-free whipped topping 0 points
1 Angel Food cake, (10"), cubed 32 points??? (There was no calorie count on the store bought cake and our book says 32 points, but that sounds like a lot)
2 Cups fresh raspberries 0 points
1/2 cups flaked coconut, toasted 2 points
TOTAL 58 points
Yield "14" servings at "4" points per serving.
In a bowl, combine the first four ingredients. Fold in whipped topping. Place half of the cake cubes in a trifle bowl or 2-qt. serving bowl. Top with half of the lemon mixture. Repeat layers. Top with raspberries. Garnish with coconut. Add a sprig of mint for an additional garnish.
This was wonderful. Very "Company" worthy.