Red, White, and Blueberry Trifle
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.
Prep time: 30 Minutes
Total time: 1 Hour, 30 Minutes
Yield: Serves 6
- 1/4 cup sugar plus 1/3 cup
- 1/4 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
- 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.