Ingredients
4 ounces fat-free cream cheese, softened1 cup fat-free vanilla yogurt2 cups fat-free milk1 package (3.4 ounces) instant lemon pudding mix2 teaspoons grated lemon zest2-1/2 cups sliced fresh strawberries, divided1 tablespoon white grape juice or water1 prepared angel food cake (12 ounces)Optional: Whipped topping and additional strawberries
Preparation
In a large bowl, beat cream cheese and yogurt. Add the milk, dry pudding mix and lemon zest; beat until smooth. In a blender, process 1/2 cup strawberries and grape juice until blended.
Tear cake into 1-in. cubes; place a third in a trifle bowl or 3-qt. serving bowl. Top with a third of the pudding mixture and half of the remaining strawberries. Drizzle with half of the strawberry sauce. Repeat all layers. Top with remaining cake and pudding mixture. If desired, garnish with whipped topping and additional strawberries. Cover and refrigerate for at least 2 hours.
