CHICOPEE, Mass. (Mass Appeal) – Fruit trifles only require a few ingredients and are easy to prepare! Nancy Parent, Owner of Tiers of Joy in Ludlow, showed us how to make a delicious Patriotic trifle!
1 (14 ounce) can fat free sweetened condensed milk
1 (8 ounce) carton non-fat reduced sugar lemon yogurt
1/3 cup lemon juice
2 teaspoons grated lemon peel
1 (8 ounce) container reduced-fat whipped topping, thawed, divided
1 (16 ounce) package angel food cake mix, prepared and cut into 1-inch cubes
1 cup sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
In a large bowl, combine the milk, yogurt, lemon juice and peel. Fold in 2 cups whipped topping.
In a 3-qt. trifle bowl or deep salad bowl, layer a third of the cake cubes, a third of the lemon mixture and all of the strawberries. Repeat cake and lemon mixture layers. Top with blueberries and remaining cake cubes and lemon mixture. Sprinkle with raspberries.
Spread remaining whipped topping over berries. Cover and refrigerate for at least 8 hrs
3/4 cup sugar
18 ounces (1 1/2 pints) raspberries
Combine sugar, berries, and 1/2 cup water in a saucepan; bring to a boil over medium-high heat. Reduce heat to medium low; cook until sugar is dissolved, about 8 minutes. Use a pastry brush dipped in water to brush down any sugar crystals on the side of the pan. Remove from heat; cool completely. Place mixture in the jar of a blender; puree until smooth. Pass through a fine-mesh colander, and discard solids.