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Juicy fresh Canadian strawberries are showcased in this eye-catching dessert for a crowd.
Lemon Cream:1 can (300 mL) Eagle Brand® Sweetened Condensed Milk2 cups (500 mL) thick plain yogurt1/4 cup (50 mL) lemon juice1 tbsp (15 mL) lemon rind1 tsp (5 mL) vanilla1 (450 g) prepared Golden Pound Cake, cubed1 cup (250 mL) Smucker’s® Sundae Syrup™ Strawberry, divided
Lemon Cream:1. Combine all ingredients in a medium sized bowl. Set aside 5 minutes.2. Place 1/4 of cake cubes in the bottom of a 10 cup (2.5 L) glass trifle bowl. Cover with 1/4 cup (50 mL) Smucker’s® Sundae Syrup™ Strawberry, followed by 1/4 of the lemon cream mixture. Continue layering, ending with lemon cream. Chill for at least 2 hours. Serve.
I actually used equal amount of no sugar added smuckers strawberry spread and just watered it down a very little bit for the syrup consistency and it turned out quite good. (being diabetic the syrups are a little hi in sugar...LOL) I also used plain greek yogurt...it was sooooo good.
Thanks for the recipe! I made this for the holidays and it was a huge success :)
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