Lemon Poppy Seed Angel Food Trifles are the perfect light dessert! A quick treat with a lemon poppy seed yogurt and sweet, angel food cake crumbles!
What side of the fence are you on? Dessert team all things chocolate and indulgent? Or team citrusy and light?
Or how about we say screw the fence and jump back and forth? <– YES.
I always thought to satisfy my sweet tooth, I must have ice cream. As we all know, ice cream is its own food group in my world. I have nothing against cookies, brownies or even cheesecake, but something about a big ol bowl of slightly softened, peanut butter or caramel loaded ice cream…hubba hubba.
That was until I became pregnant. Along with creating another new food group, Asian (!), I fell deeply in love with anything lemon. As I was finding my way to Chick Fil A’s drive thru on the daily during my first trimester for their diet lemonade. Hello lover. Then, gooey lemon bars. Come to mama. So when a good family friend through me my first baby shower, I immediately spied the dessert table. Where else would you find the preggo? And laid my eyes on lemon cake balls. My answers were answered and pretty sure my butt got a smidge bigger that night.
Those citrusy little pieces of heaven didn’t stand a chance.
Now that spring is officially here (um, how?), I am welcoming all lemon desserts with open arms. Finally, my family and friends will not think I am crazier than I already am, for whipping up lemon desserts during the dead of winter.
There are so many things to love about these trifles. First one I bet you can guess. Lemon! Lemon poppyseed yogurt to be exact! I love poppy seed treats too, despite the fact that they reallllyyyyy don’t offer any flavor. They are just a fun addition! So the creamy layer is made up of vanilla greek yogurt, mixed with whipped topping, fresh lemon juice, lemon zest, poppy seeds and International Delight Vanilla Coffee Creamer! Just a touch. It helps to add a bit of extra creaminess.
The bottom layer is a long time favorite of mine and brings back so many memories. Angel food cake. A dessert that comes to mind when I think of my Nana. Her from scratch cake was always made for Easter and topping with fresh, juicy strawberries and whipped cream. The perfect spring dessert.
So when creating a dessert for Easter, I knew angel food cake had to be included. Simply make a batch of your favorite angel food cake, or buy a boxed mix. I won’t tell if you won’t! Crumble up the cooked cake then divide them between small cups. Then top with the lemon poppyseed cream, a few more crumbles of cake, for fun, then dig in!
These trifles are the perfect Easter dessert. Or spring dessert. Or summer dessert. Or just anytime that craving for lemon, citrusy sweets pop up!
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Tools I used to make this recipe:
15 minPrep Time
15 minTotal Time
- 2 cups non-fat vanilla greek yogurt
- 1/4 cup lemon juice
- 2 tablespoons vanilla creamer
- 1 1/4 cup lite whipped topping
- 1 1/2 tablespoons poppy seeds
- 2 teaspoons lemon zest
- 6 cups prepared angel food cake crumbles
- In a medium bowl, mix together the yogurt, lemon juice, creamer, whipped topping, poppy seeds and lemon zest. Mix well. Set aside.
- In 8 small serving dishes, put 1/2 cup of angel food cake crumbles. Top with 1/2 cup lemon poppy seed cream and a few more crumbles.
- Serve immediately.
Craving more sweet desserts?
If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.1