Low Salt

Lemon-Berry Trifle
Low Salt/Sodium Recipe

With just a bit of effort beyond scooping ice cream, you can come up with company-special desserts. 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.

Ingredients:
5 cups cubed angel food cake
8-ounce carton fat-free lemon yogurt
1/4 of an 8-ounce container frozen light whipped dessert topping, thawed
3 cups mixed fresh berries, such as red raspberries, blueberries, or sliced strawberries
Frozen light whipped dessert topping, thawed (optional)
Lemon balm sprigs (optional)

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. Recipe makes makes 6 low salt/low sodium servings.

Nutrition facts per serving:
Calories: 143
Total Fat: 2g
Saturated Fat: 1g
Cholesterol: 1mg
Protein: 4g
Total Carbohydrate: 29g
Dietary Fiber: 2g
Sodium: 209mg