Yield: 12 servings

1 (4 serving-size) box instant lemon pudding and pie filling
2 cups cold low-fat milk
1 cup lemon low-fat yogurt
3 ounces reduced-calorie cream cheese
rind of 1 lemon, finely grated
1 large angel food cake, cut in bite-size chunks
1 ½ cups fresh strawberries, sliced
Strawberry Sauce:
½ cup fresh strawberries, sliced
1 tablespoon apple juice or white grape juice
garnish: lemon slices and fresh mint leaves

Combine pudding, low-fat milk, yogurt, cream cheese and lemon rind in a food processor fitted with a metal blade. Cover and process until smooth. Chill for 5 minutes.

For the sauce: Place strawberries and apple juice in an electric blender; cover and blend until smooth. Chill.

When ready to serve, spread 1/3 of angel food cake chunks on bottom of a deep glass bowl or trifle dish; then layer with 1/3 of pudding mixture, then ½ of sliced strawberries; repeat, ending with pudding mixture. Spoon strawberry sauce over top. Garnish with lemon slices and fresh mint leaves.

Per serving: 203 calories, 7 grams protein, 38 grams carbohydrate, 3 grams fat