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SOUFFLES, TRIFLES & MISC. DESSERTS:
Layered Berry Trifle
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Layered
Berry Trifle |
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A delicious
summer dish that is pretty as well as tasty...
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¼ cup
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SYRUP:
granulated sugar |
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¼
cup |
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fresh lemon juice |
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¼
cup |
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water
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12 oz
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LAYERS:
pound cake or butter loaf (store bought
ok) |
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8
oz |
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cream cheese, at room temperature |
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1/3
cup |
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granulated sugar |
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1
cup |
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heavy whipping cream |
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3
cups |
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fresh blueberries |
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3
cups |
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fresh strawberries |
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1 |
Slice cake
into ¾" slices. |
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2 |
Prepare
lemon syrup: In a small saucepan, bring sugar,
lemon juice and water to a boil over medium
heat. Stir to dissolve sugar completely. Let
cool, then brush over both sides of each cake
slice. Quarter each slice. |
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3 |
Beat cream
cheese with sugar on high speed until light and
fluffy. Reduce speed to medium and slowly add
cream. Continue beating until mixture resembles
soft whipped cream. |
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4 |
Arrange half
of the cake pieces in the bottom of a glass
serving bowl or dish (2 qt. size is sufficient).
Spoon half the cream-cheese mixture over the
cake in dollops; spread to the sides of the
dish. Scatter half of the blueberries and
strawberries on top. Repeat layering with cake,
cream cheese and berries. Pile additional
strawberries on top. |
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5 |
Cover and
refrigerate until chilled (about an hour). You
may also refrigerate overnight. |
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Servings: 6-8 |
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Cooking Tips |
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*For a lower fat
version, try fat-free pound cake and reduced-fat cream
cheese. |
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*Try substituting
raspberries for strawberries.
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Recipe
RATE this Recipe
Ratings:
***Hey,
This One's A Keeper!- would
make it again. "Lite
and cool...pretty and delicious!!"
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