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¼ cup sugar plus 1/3 cup
¼ cup fresh lemon juice
1 store-bought pound cake (12 ounces), cut into ¾-inch-thick slices
1 bar reduced-fat cream cheese (8 ounces), room temperature
1 cup heavy cream
3 cups fresh blueberries (three ½-pint containers), rinsed and dried
3 cups (two 6-ounce containers) fresh raspberries
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Red, White, and Blueberry Trifle |
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Serves 6 | Prep time: 30 minutes | Total time: 1 hour 30 minutes |
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This dessert would be right at home at a Fourth of July barbecue. You can substitute sliced fresh strawberries for the raspberries, if you prefer.
- Make lemon syrup: In a small saucepan, bring ¼ cup sugar, lemon juice, and ¼ cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice.
- With an electric mixer, beat cream cheese with sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).
- Arrange half the cake pieces in the bottom of a 2-quart serving dish. Spoon half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blueberries and raspberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.
- Cover, and refrigerate until chilled, at least 1 hour and up to overnight. a touch of lemon Brushing the cake slices with lemon syrup will infuse them with flavor and keep them moist.
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