Ingredients
3
containers (6 oz each) Yoplait® Light Thick & Creamy lemon meringue yogurt
2
cups frozen (thawed) fat-free whipped topping
3
containers (6 oz each) Yoplait® Light Fat Free blackberry yogurt
8
cups cubed (1-inch) angel food cake (10- to 12-oz cake)
4
cups fresh or frozen (thawed) blackberries
2
tablespoons grated lemon peel
Preparation
In medium bowl, mix lemon meringue yogurt with 1 cup of the whipped topping. In another medium bowl, mix blackberry yogurt with remaining 1 cup whipped topping; set aside.
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.
