Spring has arrived and Easter is just around the corner! It’s the perfect time to celebrate with loved ones and what better way than with a bright, flavorful dessert? This Lemon Berry Trifle is not only delicious, but also visually stunning, thanks to the layers of fresh berries and zesty lemon. The creamy sweetness of the whipped cream perfectly balances the tartness of the lemon yogurt and juicy berries. Whether you’re hosting an Easter brunch or just looking for a refreshing treat, this trifle will surely brighten up your day and leave everyone craving more!
How to Make an Easy Trifle Dessert
Whip up a berry-licious dessert for a festival of flavors with our fruity trifle recipe. Create a scrumptious treat that’ll make your taste buds sing this spring!
To make it, grab a gorgeous trifle bowl and layer in some heavenly ingredients. Start with a luscious bed of fluffy angel food cake cubes, then top with a vibrant burst of juicy sliced strawberries, plump blueberries and tangy raspberries.
Now for some zing with the secret ingredient: a layer of creamy low-sugar lemon Greek yogurt. For a cloud-like finish , gently spread a generous helping of light whipped topping over the lemon yogurt. Keep the layers coming, alternating between the cake, fruit, and creamy goodness, until you’ve built a towering masterpiece. End with a flourish of whipped topping and a crown of fresh berries.
Slide that beauty into the fridge and wait patiently while the flavors meld together. In just one hour, you’ll be enjoying a sweet berry trifle that’s light, bright and bursting with flavor. Grab a spoon and dig into a dessert that will put a smile on your face!
This recipe makes 16 servings. Each serving clocks in at just 151 calories. On a Nutrisystem weight loss plan? Log it in your NuMi app journal as half of a SmartCarb, half of a PowerFuel and two Extras.
While you can certainly use store-bought angel food cake, we recommend using our recipe for Healthy Angel Food Cake in this lemon berry trifle. It’s made with whole wheat pastry flour, so it’s a SmartCarb with fiber. You can even prepare it with monk fruit sweetener if you’re watching your sugar intake!
We love trifles because they are delicious, layered desserts that can be customized to fit your taste preferences. One way to add a unique twist to your trifle is to experiment with different flavor and fruit combinations. Here are a few ideas to get you started:
- Strawberry and Lemon: Layer cubes of lemon loaf cake with sliced strawberries, lemon curd and light whipped topping. Finish with fresh strawberries and lemon zest for a beautiful and tangy dessert.
- Chocolate and Raspberry: Layer chocolate cake with raspberry chia jam, fresh raspberries and chocolate pudding. Add grated chocolate and fresh raspberries on top for a decadent dessert.
- Mango and Coconut: Layer cubes of angel food cake with diced mango, toasted coconut flakes and coconut yogurt. Top with more diced mango and toasted coconut for a tropical dessert.
- Cinnamon and Apple: Layer cinnamon swirl bundt cake with baked apples, pears and light whipped topping. Garnish with sliced almonds and a sprinkle of cinnamon.
- Chocolate Brownie and Cherry: Layer cubes of chocolate protein brownies with fresh chopped cherries and light whipped cream. Sprinkle with grated dark chocolate for a rich and chocolaty treat.
With so many different flavor and fruit combinations to choose from, the possibilities are endless when it comes to creating a delicious and beautiful trifle dessert.
Calories per Serving: 151
On Nutrisystem, Count As: ½ SmartCarb, ½ PowerFuel and 2 Extras
- 3 cups angel food cake, cut into cubes
- 6 (5.3 oz.) cups lemon Greek yogurt, low sugar
- 6 cups light whipped topping
- 1 lb. strawberries, sliced
- 2 cups blueberries
- 2 cups raspberries
- In a glass trifle bowl, add 1 cup of the angel food cake cubes in a single layer. Top with ¼ of the berries, then 2 cups of yogurt, then 2 cups of whipped topping.
- Repeat 2 more times, ending with whipped topping. Top it with the remaining ¼ of fruit.
- Cover and refrigerate for at least 1 hour before serving.