Lemon Blueberry Trifle
1 frozen prepared pound cake (16 ounces)
2 lemons
1 1/2 cups milk
1 container (8 ounces) sour cream
1 container (8 ounces) frozen whipped topping, thawed, divided
2 packages (3.4 ounces each) lemon instant pudding and pie filling
1 pint fresh blueberries (about 2 cups)
1 square (1 ounce) white chocolate for baking
1. Cut pound cake into 1-inch cubes; place in large colander bowl. Using a lemon
Zester, make several lengthwise scores in one lemon, top to bottom; slice into 6
slices. Cut each slice in half and set aside for garnish. Zest remaining lemon
using short strokes; set aside. Juice lemon. Sprinkle lemon juice over pound
cake; toss .
2. In a bowl, combine milk, sour cream, half of the whipped topping and reserved
lemon zest; whisk until smooth. Add pudding mix; whisk until mixture begins to
thicken.
3. Set aside 12 blueberries for garnish. To assemble trifle, place 1/3 of the
cake cubes into bottom of chilled bowl. Top with 1/3 of the blueberries. Grate
1/4 of the chocolate over blueberries. Top with of the pudding mixture, pressing
lightly. Repeat layers 2 more times, reserving the remaining grated chocolate
for garnish. Spread remaining pudding over entire top of trifle, creating a
smooth surface.
4. Attach open star tip to a decorator; fill with remaining whipped topping.
Decorate by piping 12 rosettes around edge of bowl. Place one lemon slice
between rosettes and one reserved blueberry on each rosette. Grate remaining
chocolate in center.
Yield: 10 servings or 20 sample servings
Nutrients per serving: Calories 410, Total Fat 18 g, Saturated Fat 12 g,
Cholesterol 85 mg, Carbohydrate 56 g, Protein 5 g, Sodium 460 mg, Fiber 1 g
Source: Pampered Chef |