Sweet Strawberry Bliss

Ruby red gems shine in desserts that go long beyond shortcake

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STRAWBERRY LEMON TRIFLE

This refreshingly fruity dessert is one of our favorites. It looks so beautiful layered in a glass bowl that people will think you spent a lot of time in the kitchen. The secret is starting with a purchased angel food cake.

Prep: 20 min. + chilling
Makes: 14 servings

4 oz. fat-free cream cheese, softened
1 cup fat-free vanilla yogurt
2 cups fat-free milk
1 pkg. (3.4 oz.) instant lemon pudding mix
2 tsp. grated lemon zest
2½ cups sliced fresh strawberries, divided
1 Tbsp. white grape juice or water
1 prepared angel food cake (12 oz.)
Optional: Whipped topping and additional strawberries

1. In a large bowl, beat cream cheese and yogurt. Add milk, pudding mix and lemon zest; beat until smooth. In a blender, process ½ cup strawberries and grape juice until blended.

2. Cut cake into 1-in. cubes; place a third in a trifle bowl or 3-qt. serving bowl. Top with a third of the pudding mixture and half the remaining strawberries. Drizzle with half the strawberry sauce. Repeat layers. Top with remaining cake and pudding mixture. If desired, garnish with whipped topping and additional strawberries. Cover and refrigerate at least 2 hours.

½ CUP 108 cal., 0 fat (0 sat. fat), 2mg chol., 279mg sod., 21g carb. (10g sugars, 1g fiber), 4g pro. DIABETIC EXCHANGES 1½ starch.

STRAWBERRY CHEESECAKE BITES

These treats are a perfect mouthful of strawberry, sweet cream cheese filling and just a drizzle of chocolate. Easy to fill and fix ahead, they add tempting variety to brunch or party offerings—and make a delicious homemade gift.

—Linda Baldt, Croydon, PA

Takes: 30 min. • Makes: 20 servings

1 pkg. (8 oz.) cream cheese, softened

1/3 cup confectioners' sugar

1/4 tsp. vanilla extract