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Blackberry Lemon Cheesecake Trifle
Blackberry Lemon Cheesecake Trifle
Make-Ahead Time up to 1 day before serving
YIELD Makes 10 to 12 servings
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INGREDIENTS
| 1 | package (8 ounces) reduced-fat cream cheese, softened |
| 1/3 | cup lemon juice |
| 1 | can (14 ounces) low-fat sweetened condensed milk |
| 2 | cups thawed frozen nondairy whipped topping |
| 1 | package (10-3/4 ounces) low-fat frozen pound cake, thawed |
| 1/4 | cup frozen lemonade concentrate |
| 1 | jar (10 ounces) seedless blackberry jam, melted |
| 6 | cups fresh or thawed frozen blackberries |
PREPARATION:
- Combine cream cheese and lemon juice in small bowl. Beat with electric mixer until smooth. Stir in milk. Fold in whipped topping. Set aside.
- Cut pound cake into 1/4-inch-thick slices. Arrange half of cake slices in bottom of large glass bowl or trifle dish.
- Combine lemonade concentrate and 1/4 cup water in small bowl. Brush half of lemonade mixture over pound cake; let stand 5 minutes. Brush half of jam over pound cake. Spoon half of cream cheese mixture over jam. Arrange half of berries over top. Repeat layers with remaining ingredients. Cover with plastic wrap; refrigerate overnight.
This recipe appears in: Trifles & Parfaits
NUTRITIONAL INFORMATION:
| Sodium | 312 mg |
| Protein | 9 g |
| Fiber | 5 g |
| Carbohydrate | 83 g |
| Cholesterol | 59 mg |
| Saturated Fat | 8 g |
| Total Fat | 14 g |
| Calories from Fat | 26 % |
| Calories | 484 |
DIETARY EXCHANGE:
| Fat | 2-1/2 |
| Fruit | 3 |
| Starch | 2-1/2 |
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