Red, White, and Blueberry Trifle
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- Prep Time 30 minutes
- Total Time 1 hour 30 minutes
- Yield Serves 6
Ingredients
- 1/4 cup plus 1/3 cup sugar
- 1/4 cup fresh lemon juice
- 1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices
- 1 bar (8 ounces) reduced-fat cream cheese, room temperature
- 1 cup heavy cream
- 3 cups fresh blueberries (three 1/2-pint containers), rinsed and dried
- 3 cups fresh raspberries (two 6-ounce containers)
Directions
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Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 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.
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With an electric mixer, beat cream cheese with remaining 1/3 cup 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).
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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.
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Cover, and refrigerate until chilled, at least 1 hour and up to overnight.
This is SO delicious! I would highly recommend this recipie. It is easy to make and a crowd pleaser. I have made this a few times with different fruit (bluberries, strawberries, rasberries, peaches, kiwi). YUM.
This dessert is fantastic. I made the recipe for a Fourth of July barbecue. By the time I walked up to the dessert table it was completely gone! The bowl was scraped and everything. I could not believe it. I loved the lemon taste with the pound cake. The fresh whipped cream makes a big difference too. Making again for labor day...
This Recipe turned out GREAT!!!. It was a huge hit at my party.. I used sara lee's frozen pound cake, instead of blueberries I added a can of fruit cocktail and strawberries. Everyone loved it.
I substituted the heavy cream with low fat vanilla ice cream. It tasted great considering it's been a very hot summer here in India!
This trifle was a huge hit!! It was gone as soon as the first piece was served. I also added strawberries, but any friuit would be great.
I substituted store bought angel food cake to lighten up the fat and calories. Great with sliced strawberries. Everyone loved it!
I used a lemon pound cake from the market. I was excellent!
Sara Lee makes a pre-made frozen pound cake that is good.
its so delicious ! ;)
its so delicious ! ;)
Delicious! However, I couldn't find pre-made pound cakes
I made this yesterday! It was FABULOUS! Everyone had seconds and the lemon syrup is a must! It gives it that extra kick to it! Great recipe!
I made this for dessert on my Mom's birthday, which is July 3rd, and it was a HUGE hit. Very easy, delicious and a lovely presentation.
I made this for dessert on my Mom's birthday, which is July 3rd, and it was a HUGE hit. Very easy, delicious and a lovely presentation.