Lemon-Blueberry Trifles

These summer-fresh parfaits are full of vanilla pudding and cubes of airy angel food cake. Fresh berries and lemon peel add a fruity zing to each bite, but feel free to substitute sliced strawberries, coarsely chopped nectarines, or ripe, juicy peaches.


  • 1 4-serving-size package fat-free, sugar-free instant vanilla pudding mix
  • 2 cups fat-free milk
  • ¼ cup fat-free or light dairy sour cream
  • 2 teaspoons finely shredded lemon peel
  • 1 tablespoon lemon juice
  • 2 cups angel food cake cubes (about 2½ ounces), divided
  • 1 cup fresh blueberries or raspberries, divided
  • Lemon peel curls (optional)


  • Prep
  • Ready In
  1. Prepare pudding mix in a medium bowl according to package directions using the 2 cups milk. Stir in sour cream, lemon peel, and lemon juice.
  2. Spoon some of the pudding mixture into the bottoms of 4 parfait glasses. Top with half of the cake cubes and half of the berries. Add the remaining cake cubes. Spoon the remaining pudding mixture over the cake. Top with the remaining berries. Cover and chill until serving or up to 4 hours. If desired, garnish with lemon peel curls.

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