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Fresh Lemon and Cream Cheese Trifle

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Fresh Lemon and Cream Cheese Trifle
  • Prep Time 30 min
  • Total Time 4 hr 30 min
  • Servings 12
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Traditional English trifle calls for a cooked soft custard, which can be tricky to make. This foolproof lemon-flavored pudding mixture goes together in seconds in the food processor.

Ingredients

2
(8-oz.) pkg. fat-free cream cheese
2
(3.4-oz.) pkg. instant lemon pudding and pie filling mix
2
cups skim milk
1
tablespoon grated lemon peel
1
cup fresh lemon juice (4 to 5 lemons)
1
(8-oz.) container frozen light whipped topping, thawed
3
(3-oz.) pkg. ladyfingers, split

Directions

  • 1 In food processor bowl with metal blade, combine cream cheese, pudding mixes, milk, lemon peel and lemon juice; process until smooth.* Gently fold in whipped topping until well blended.
  • 2 Arrange 1/3 of split ladyfingers in bottom of 13x9-inch (3-quart) glass baking dish. Spoon 1/3 of pudding mixture evenly over ladyfingers. Repeat, forming 2 additional layers. Cover with plastic wrap; refrigerate at least 4 hours or overnight. If desired, serve garnished with thin lemon twists and fresh mint leaves. Store in refrigerator.
Tips  

* If food processor is unavailable, beat cream cheese in large bowl with electric mixer until fluffy. Add milk; beat well. Gradually add 1 package pudding mix and lemon juice; beat until blended. Add remaining pudding mix and lemon peel; beat until well combined.

When grating lemon, lime or orange peel, wash and dry the fruit well first. As you grate the peel, use a light hand to remove just the flavorful colored part of the peel, not the bitter white "pith."

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
200
(
Calories from Fat
35
)
Daily Value
Total Fat
4g
6%
(
Saturated Fat
3g
15%
)
Cholesterol
35mg
12%
Sodium
470mg
20%
Total Carbohydrate
32g
11%
(
Dietary Fiber
0g
0%
,
Sugars
24g
)
Protein
10g
Daily Value*:
Vitamin A
20%
20%
Vitamin C
2%
2%
Calcium
25%
25%
Iron
2%
2%
Exchanges:
2 Starch; 2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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