Triple Berry Trifle

1 prepared angel food cake (13 ounces)
1 lemon
1 quart strawberries, (about 1 pound), hulled and chopped
1/2 cup powdered sugar
1 pint blueberries, divided
1 container (8 ounces) frozen light whipped topping, thawed, divided
2 containers (6 ounces each) blended fruit raspberry low-fat yogurt
Fresh raspberries for garnish (optional)

Cut angel food cake into 1-inch cubes with Serrated Bread Knife; place in large Colander Bowl and set aside. Zest lemon using Lemon Zester/Scorer to measure 1 teaspoon zest. Juice lemon using Juicer to measure 2 tablespoons juice. Reserve one strawberry for garnish. Hull remaining strawberries using Cook's Corer (R). Coarsely chop strawberries using Food Chopper. In Classic Batter Bowl, combine lemon zest, juice, strawberries and powdered sugar; mix well using Classic Scraper. Reserve 1/4 cup of the blueberries for garnish. Add remaining blueberries to strawberries; mix gently.In Small Batter Bowl, combine 2 cups of the whipped topping and yogurt using Small Mix 'N Scraper(R). Attach open star tip to Easy Accent(R) Decorator; fill with remaining whipped topping.To assemble trifle, place one-third of the cake cubes into bottom of Chillzanne(R) Bowl. Top with one-third of the berry mixture and one-third of the yogurt mixture, spreading evenly. Repeat layers two more times. Pipe rosettes of reserved whipped topping around edge of bowl. Create a strawberry fan with reserved strawberry. Garnish trifle with strawberry fan, remaining blueberries and raspberries, if desired. Refrigerate 30 minutes or until ready to serve.

Yield: 10 servings or 20 sample servings

Nutrients per serving: (Light) Nutrients per serving: Calories 240, Total Fat 3.5 g, Saturated Fat 3 g, Cholesterol 0 mg, Carbohydrate 47 g, Protein 4 g, Sodium 220 mg, Fiber 2 g

Cook's Tip: When purchasing strawberries, look for firm, ripe berries with bright green tops. Refrigerate them in their original container after purchasing.

To create a strawberry fan using the Egg Slicer Plus(R), open the slicer and place the strawberry stem end down; slice most of the way through strawberry with the wires. Remove the strawberry from the wires and gently fan out the slices.