Red, White, and Blueberry Trifle - The Crafty Working Mom | The Crafty Working Mom

The Crafty Working Mom

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Red, White, and Blueberry Trifle June 15, 2012

Filed under: — admin @ 3:18 pm

Red, White, and Blueberry Trifle

Serves 6
Prep time 30 minutes
Cook time 1 hour, 30 minutes
Total time 2 hours
Meal type Dessert
Misc Serve Cold
Website Martha Stewart

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

Step 1
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.
Step 2
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).
Step 3
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.
Step 4
Cover, and refrigerate until chilled, at least 1 hour and up to overnight.