Blackberry-Lemon Yogurt Trifle

20 servings | Prep Time: 20 Minutes | Start to Finish: 20 Minutes

• 3 containers (6 oz each) lemon meringue yogurt
• 2 cups Sweetened Whipped Cream or frozen whipped topping, thawed
• 3 containers (6 oz each) blackberry yogurt
• 8 cups cubed (1-inch) angel food cake (12- to 15-oz cake)
• 4 cups fresh or frozen (thawed) blackberries
• 2 tablespoons grated lemon peel

1 In medium bowl, mix lemon meringue yogurt with 1 cup of the whipped cream. In another medium bowl, mix blackberry yogurt with remaining 1 cup whipped cream; set aside.

2 In 2- to 3-quart trifle bowl or clear glass bowl, arrange half of the cake cubes. Top with 2 cups of the blackberries. Top with blackberry yogurt mixture. Arrange remaining cake cubes over yogurt. Top with remaining blackberries. Spoon lemon yogurt mixture over berries. Sprinkle with lemon peel. Refrigerate until ready to serve. Cover and refrigerate any remaining trifle.

1 Serving: Calories 150; Total Fat 5g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 20mg; Sodium 180mg; Total Carbohydrate 22g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Starch, ½ Fruit, 1 Fat Carbohydrate Choices: 1½