A refreshing lemon filling and fresh blueberries give this sunny dessert sensation plenty of color. Don’t worry about heating up the oven—this trifle doesn’t need to be baked.
—Ellen Peden, Houston, TX
Prep: 15 min. + chilling Makes: 14 servings
3 cups fresh blueberries, divided
2 cans (153/4 oz. each) lemon pie filling
2 cups lemon yogurt
1 prepared angel food cake (8 to 10 oz.), cut into 1-in. cubes
1 carton (8 oz.) frozen whipped topping, thawed
Lemon slices and fresh mint, optional
1. Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt.
2. In a 31/2-qt. serving or trifle bowl, layer a third of each of the cake cubes, lemon mixture and blueberries. Repeat layers twice more. Top with whipped topping. Cover and refrigerate for at least 2 hours. Garnish with the reserved blueberries and, if desired, lemon slices and fresh mint leaves.
1 serving: 230 cal., 4g fat (3g sat. fat), 2mg chol., 235mg sod., 44g carb. (27g sugars, 1g fiber), 3g pro.