Fruit Trifle Recipes with Lemon Blueberry Pudding

Triffle Ingredients:

1 or 16 ounce prepared pound cake, frozen
2 lemons
1½ cups milk
8 ounce or 1 container sour cream
8 ounce or 1 container whipped topping
2 cups blueberries, fresh
1 ounce white chocolate for baking
2 packet (3.4 ounce each) pie filling and lemon instant pudding

Method:

1. Thaw the pound cake thoroughly before proceeding. Cut the thawed pound cake into inch large cubes and place in a colander bowl.
2. Make several scores lengthwise with the help of a lemon zester on one lemon from top to bottom. Slice it in to 6 slices. Cut apart all the six slices and divide in to two pieces to get 12 pieces in all. Leave aside for garnish. Using the same lemon zester, zest the other lemon with short strokes and set aside. Take out the lemon juice and sprinkle all over the pound cake. Toss well for even spread of lemon juice.
3. Take a medium size bowl to combine sour cream with milk, remaining lemon zest and half of the whipped topping. Whisk this mixture gently until you get a smooth consistency. After you get a smooth paste add the pudding mix and whisk again until the mixture begins to thicken.
4. Leave 12 blueberries for garnish purpose.
5. To assemble trifle: Place about 1/3 of the pound cake cubes in the bottom of the chilled bowl. Over the cake place 1/3 of the blueberries. Top the blueberries with ¼ of the grated white chocolate. Lastly top these layers with pudding mixture and press them together lightly. Repeat the same layers for more two times. Reserve any remaining chocolate for garnish. Create a smooth surface by spreading all the remaining pudding mixture over the top of these layers.
6. Take a star tip to decorate the trifle. Attach it open and fill it with the remaining whipped topping. Around the edge of the bowl, pile about 12 rosettes to decorate. Between each rosettes place a lemon slice and on top of the rosettes place the reserved blueberry. The remaining chocolate should be grated in the center. This recipe makes 10 servings.

Health tip:

• You may prepare a pound cake at home and use a fresh one, instead of using frozen in the recipe.
• This recipe provides 410 calories and 18 gm fat per serving.
• Use reduced fat whipped topping and fat free or low fat milk for this recipe to decrease the total saturated and cholesterol content which is 12 gm and 85 mg respectively.