Day 35 - Glass Buckets - GONE!

I am not surprised that these bowls went quickly - like I said, they are nice. They are also unique.

In the spirit of what to use the bowl for, I figured I should provide a trifle recipe - that would look pretty in the glass bucket!! This one even looks pretty healthy. But, if all the low fat stuff makes you nervous - then go for the good stuff!!

Three Berry Lemon Trifle - save this one for the spring!!

• 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

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.