Summer 2008 Recipe

LEMON TRIFLE

Wonderful for when you need a special dessert!

14 ounce can sweetened condensed milk 1/3 cup lemon juice
8 ounce container lemon yogurt 2 cups sliced strawberries
1 Tablespoon lemon zest 1 cup blueberries
8 ounces Cool Whip-thawed 1 cup raspberries
1 angel food cake- cut into bite size pieces 1/2 cup coconut, lightly toasted- optional

 Combine 1st three ingredients in a mixing bowl; fold in Cool Whip. Toss angel food cake and lemon juice together. Layer 1/3 of cake cubes in a trifle dish. Spoon 1/3 of the condensed milk mixture over cake; top with strawberries. Layer 1/3 of cakes cubes over strawberries, 1/3 of condensed milk mixture and top with blueberries. Layer remaining cake over blueberries, condensed milk mixture and raspberries. Sprinkle with coconut if desired. Cover and chill for at least 8 hours. Serves 8-12.