Does anyone have a healthy lowfat raspberry triffle recipe using yogurt, fresh fruit & sponge cake?

INGREDIENTS


1 (14 ounce) can fat free sweetened condensed milk


1 (8 ounce) carton non-fat reduced sugar lemon yogurt


1/3 cup lemon juice


2 teaspoons grated lemon peel


1 (8 ounce) container reduced-fat whipped topping, thawed, divided


1 (16 ounce) package angel food cake mix, prepared and cut into 1-inch cubes


1 cup sliced fresh strawberries


1 cup fresh blueberries


1 cup fresh raspberries


2 tablespoons slivered almonds, toasted


DIRECTIONS


In a large bowl, combine the milk, yogurt, lemon juice and peel. Fold in 2 cups whipped topping.


In a 3-qt. trifle bowl or deep salad bowl, layer a third of the cake cubes, a third of the lemon mixture and all of the strawberries. Repeat cake and lemon mixture layers. Top with blueberries and remaining cake cubes and lemon mixture. Sprinkle with raspberries.


Spread remaining whipped topping over berries; sprinkle with almonds. Cover and refrigerate for at least 8 hours.Does anyone have a healthy lowfat raspberry triffle recipe using yogurt, fresh fruit %26amp; sponge cake?
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It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..Does anyone have a healthy lowfat raspberry triffle recipe using yogurt, fresh fruit %26amp; sponge cake?
yeah duh just as you described it..