Lemon Strawberry Trifle Cups
This delicious dessert is light and lemony, while the homemade strawberry sauce and dollop of whipped topping give it just the right touch of sweetness.
Servings 16
Equipment
- 16 clear 9-ounce cups
- Large mixing bowl
- Medium mixing bowl
- Blender
Ingredients
- 4 ounces reduced fat cream cheese, softened
- 1 cup nonfat vanilla Greek yogurt
- 2 cups fat-free skim milk
- 1 package (3.4 ounces) instant lemon pudding mix
- 2 teaspoons grated lemon zest
- 2 1/2 cups sliced fresh strawberries, divided
- 1 tablespoon water
- 1 tablespoon granulated sugar
- 1 prepared angel food cake (12 ounces), cut into 1-inch cubes
- 1 tub (8 ounces) whipped topping
Instructions
- In a medium bowl, beat cream cheese and yogurt until smooth.
- In a large bowl, combine milk, pudding mix and lemon zest. Whisk until smooth.
- Add cream cheese mixture to pudding mixture and stir until combined.
- In a blender, process ½ cup of sliced strawberries with 1 tablespoon water and 1 tablespoon sugar to make a smooth sauce.
- Distribute one-third of the cake cubes into the bottoms of the 16 individual plastic cups. Top with one-third of the pudding mixture and about one-half of the sliced strawberries. Drizzle with one-half of the strawberry sauce.
- Repeat all the layers a second time, reserving a few strawberry slices for garnish.
- Top with the remaining cake and pudding mixture.
- Finish each cup with a large dollop of whipped topping and a few reserved strawberry slices.
- Refrigerate for about 2 hours before serving.
Notes
Beat the cream cheese and yogurt with a hand mixer to get a nice, smooth consistency.