In a large mixing bowl, beat together 8 ounces of fat-free cream cheese and 1 cup of fat-free vanilla yogurt on medium speed until smooth, about 2-3 minutes.

Gradually add 2 cups of fat-free milk, 1 box of instant lemon pudding mix, and 1 tablespoon of grated lemon zest, mixing until thickened, around 2 more minutes.

In a blender, blend ½ cup of fresh strawberries with ¼ cup of white grape juice or water until smooth, about 30-45 seconds. Set aside.

Slice the angel food cake into 1-inch cubes and set aside.

In a large trifle bowl, place one-third of the angel food cake cubes at the bottom. Top with one-third of lemon pudding mixture, then half of the strawberry slices and half of the strawberry sauce.

Repeat the layering: one-third of cake, one-third of pudding, remaining strawberry slices, and the rest of the strawberry sauce.

For the final layer, add the remaining cake cubes and cover with the last of the lemon pudding mixture. Garnish with whipped topping if desired.

Cover with plastic wrap and refrigerate for at least 2 hours before serving.

Serve the Lemon Strawberry Trifle directly from the bowl.