1 (16-oz) angel food cake, cut into bite size pieces
1 (14-oz) can low-fat sweetened condensed milk
2 tsp. grated lemon rind
1/3 cup fresh lemon juice
1 (8-oz) carton lemon non-fat yogurt
1 (8-oz) container reduced fat frozen whipped topping, thawed and divided
1 cup strawberries, sliced
1 cup blueberries or blackberries
1 cup raspberries
1. Combine condensed milk and next 3 ingredients. Fold in 2 cups whipped topping; set aside.
2. Place one-third of cake pieces in bottom of a 4-quart trifle bowl; top with one-third of lemon mixture. Top with strawberries. Repeat layers twice, using remaining cake pieces, lemon mixture, blueberries, and raspberries, ending with raspberries.
3. Cover and chill until ready to serve.
