Tuesday Recipe Club: Lemon/Blueberry Trifle
Because when you’re planning a move to the suburbs, don’t you just think, “trifle” and “rosettes”?
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) whipped topping
2 packages (3.4 ounces each) lemon instant pudding and pie filling
1 pint blueberries
1 square (1 ounce) white chocolate for baking.
1) Cut pound cake into 1 inch cubes; place in a large bowl. Zest one lemon; set aside. Juice same lemon. Sprinkle lemon juice over pound cake cubes; toss gently.
2) 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 10 blueberries for garnish. To assemble trifle, place 1/3 of cake cubes in bottom of trifle bowl. Top with 1/3 pudding mix, 1/4 grated white chocolate over blueberries. Top with 1/2 of the pudding mixture, spreading evenly. Repeat layers two more times. Reserve remaining chocolate for garnish.
4) If you have an Easy Accent Decorator; fill with the remaining whipped topping. Pipe 10 rosettes around edge of serving bowl. Slice remaining lemon into five, 1/4 inch slices. Cut each slice in half and place between rosettes. Place one reserved blueberry on each rosette. Grate remaining white chocolate in center. Refrigerate at least 30 minutes before serving.
**Note, If you don’t have the tools mentioned, smooth out the top layer of Cool Whip. Place the lemon slices in intervals as mentioned above and put a blueberry in between the lemon slices. Then put the grated white chocolate in the center.
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October 30th, 2007 | #