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Mini Raspberry Lemon Trifles

Ready-made cakes from the store or your local bakery turn more time-consuming dessert projects into easy recipes.

With an angel food cake purchased at the store and some homemade touches you can create sophisticated lemon trifles, perfect for bridal showers, baby showers or other afternoon celebrations.

  • 1 8X4 loaf of angel food cake
  • 2 8-ounce containers of lemon yogurt
  • 1 cup lemon curd
  • 2 tablespoons orange juice
  • 2 cups whipped topping; plus additional to spoon on the top
  • 1 teaspoon grated lemon peel
  • 2 cups fresh raspberries

Cut the angel food cake into small cubes and place in the bottom of the trifle dishes.

Stir the orange juice into the lemon curd. Spoon the lemon curd over the top of the cake cubes.

Place about 5 fresh raspberries on top of the lemon curd.

Combine the lemon yogurt with 2 cups of whipped topping and stir until smooth. Stir in the grated lemon peel. Spoon the yogurt and whipped topping mixture on top of the lemon curd layer.

Spoon a dollop of whipped topping on the trifle and garnish with a fresh raspberry.

Refrigerate until ready to serve.

Makes 12 mini trifles

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