Blueberry Lemon Trifle Light Recipes

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BLUEBERRY LEMON TRIFLE



Blueberry Lemon Trifle image

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 require baking. -Ellen Peden, Houston, Texas

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 14 servings.

Number Of Ingredients 6

3 cups fresh blueberries, divided
2 cans (15-3/4 ounces each) lemon pie filling
2 cups lemon yogurt
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1 carton (8 ounces) frozen whipped topping, thawed
Optional: Lemon slices and fresh mint

Steps:

  • Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt. , In a 3-1/2-qt. serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Cover and refrigerate for at least 2 hours. Garnish with reserved blueberries and, if desired, lemon and mint.

Nutrition Facts : Calories 230 calories, Fat 4g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 235mg sodium, Carbohydrate 44g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

BLUEBERRY LEMON TRIFLE - LIGHT



Blueberry Lemon Trifle - Light image

This is the second year our blueberry bushes are producing and we have harvested a few cups of the little gems! I found a similar recipe to this, but in order to lighten up the calories and fat, I developed this version. For two of us, I cut everything in half and froze the left over whipped topping and angel food chunks until I...

Provided by Carolyn Haas

Categories     Other Desserts

Time 15m

Number Of Ingredients 7

3 c blueberries
2 pkg sugar-free lemon pudding (1 oz packages)
4 c 1% milk (to make the pudding)
2 c lemon yogurt - light (i used 2 individual containers - so not quite 2 cups)
8-10 oz angel food cake
8 oz light whipped topping, thawed
lemon zest, mint springs (optional garnish)

Steps:

  • 1. Prepare pudding mix with milk according to directions in a large bowl. Add yogurt and mix together.
  • 2. Tear angel food cake into small pieces, about 1 inch. Set aside a few blueberries for garnish.
  • 3. Layer and repeat in a large glass bowl as follows: 1/3 cake pieces 1/3 pudding mix 1/3 berries
  • 4. Top with whipped topping. Chill for about 1-2 hours.
  • 5. Before serving, sprinkle on extra blueberries. If desired, add some lemon zest and a sprig of mint leaves.

LEMON BLUEBERRY TRIFLE



Lemon Blueberry Trifle image

Make and share this Lemon Blueberry Trifle recipe from Food.com.

Provided by CalicoCandy

Categories     Dessert

Time 2h15m

Yield 10-12 serving(s)

Number Of Ingredients 6

1 purchased angel food cake
1 (8 ounce) container lemon yogurt
1 (6 ounce) package instant lemon pudding
3 cups milk
1 pint fresh blueberries
12 ounces Cool Whip

Steps:

  • Prepare instant lemon pudding with milk according to package instructions.
  • Mix well with yogurt.
  • Tear angel food cake into 1 inch pieces.
  • In trifle bowl, or other pretty glass bowl, layer cake pieces, pudding, berries, cool whip; repeat.
  • Finish with cool whip.
  • Refrigerate for a couple of hours before serving.

BLUEBERRY LEMON TRIFLE



Blueberry Lemon Trifle image

I love blueberry and lemon together! This is so simple and very pretty. It's a little different than the other recipes posted as it uses lemon pie filling instead of pudding. From Taste of Home. Prep time includes refrigeration.

Provided by carolinajen4

Categories     Dessert

Time 2h10m

Yield 12-14 serving(s)

Number Of Ingredients 7

3 cups fresh blueberries, divided
2 (15 3/4 ounce) cans lemon pie filling
2 (8 ounce) cartons lemon yogurt
1 prepared angel food cake, cut into 1-inch cubes
1 (8 ounce) carton frozen whipped topping, thawed (I make my own)
lemon slice (optional)
of fresh mint (optional)

Steps:

  • Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt.
  • In a 3-1/2 quart serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Cover a refrigerate for at least 2 hours.
  • Garnish with reserved blueberries, lemon slices and mint leaves.

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