14 oz. fat free sweetened condensed milk
8 oz. low fat lemon yogurt
1/3 c. lemon juice
2 tsp. lemon zest
2 c. whipped topping
10" angel food cake, cut into 1" cubes
2 c. fresh raspberries
1/2 c. flaked coconut, toasted
In a bowl, combine the first four ingredients. Fold in whipped topping. Place half of the cake cubes in a trifle bowl or 2 qt. serving bowl. Top with half of the lemon mixture. Repeat layers. Top with raspberries. Garnish with coconut.
YIELD: 14 servings
1 serving = 4 WW points
9 years ago

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