Strawberry Lemon Trifle

4  ounces		fat-free cream cheese, softened
1  cup		fat-free vanilla yogurt
2  cups		cold fat-free milk
1  package		3.4 instant lemon pudding mix
2  teaspoons		grated lemon peel
2-1/2  cups		sliced strawberrys, divided
1  cup		tbp water
1		prepared angel food cake (10 inches)

Tip: For nutritional information on all the ingredients in Strawberry Lemon Trifle just click on each ingredient name. Then adjust the serving size for any Strawberry Lemon Trifle ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

In a mixing bowl, beat cream cheese and yogert. Add the milk, pudding mix and lemon peel; beat untill smooth. In a blender, process 1/2 cup strawberrys and water untill smooth.

Tear cake into 1 in. cubes place a third in a trifle bowl. Top with a third of the pudding mixture and half of strawrberry of the remaining strawberries. Drizzle with half of the strawberry sauce. Repeat. Top with the remaining cake and pudding mixture. Cover and refrigerate for at least 2 hours.