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Lemon-Berry Trifle

Low Sodium Recipe

With just a bit of effort beyond scooping ice cream, you can create Lemon-Berry Trifle, a company-special dessert. Unless you bake the angel food cake, the only oven involvement for either is the brief baking of the crust for the ice cream squares. And do note the low number of calories for each luscious serving! This trimmed trifle packs a lot in both appearance and flavor.



5 cups cubed angel food cake
8-ounce carton fat free lemon yogurt
1/2 cup frozen light Cool Whip, thawed
3 cups mixed fresh berries, such as red raspberries, blueberries, or sliced strawberries
Frozen light Cool Whip, thawed (optional)
Lemon balm sprigs (optional)

Recipe Directions

Place angel food cake cubes in a 2-1/2-quart clear glass bowl. In a small bowl stir together the yogurt and 1/4 of an 8-ounce carton whipped topping. Spoon over cake cubes. Top with berries. Garnish with additional light whipped dessert topping and lemon balm sprigs, if desired.

Nutrition Information

Recipe makes makes 6 servings
Calories: 143; Total Fat: 2g; Saturated fat: 1g; Cholesterol: 1mg; Protein: 4g; Carbohydrates: 29g; Fiber: 2g; Sodium: 209mg

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