Lemon Blueberry Trifle

"This recipe was adapted from The Pampered Chef. To reduce fat and calories, omit chocolate chips and substitute vanilla/plain non-fat yogurt for the sour cream and angel food cake for the pound cake. Can be made the night before."
 
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Ready In:
20mins
Ingredients:
8
Serves:
10
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ingredients

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directions

  • Cut pound cake into 1-inch cubes; place in large bowl.
  • Zest lemon using short strokes; set aside.
  • Juice lemon. Sprinkle lemon juice over pound cake; toss gently.
  • 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.
  • Set aside 12 blueberries and 12 chocolate chips for garnish.
  • To assemble trifle, place 1/3 of the cake cubes into bottom of chilled bowl. Top with 1/3 of the blueberries. Sprinkle the chocolate chips over blueberries. Top with of the pudding mixture, pressing lightly. Repeat layers 2 more times.
  • Top with remaining whipped topping. Garnish with blueberries and remaining chocolate chips.
  • Cover with plastic wrap. Chill for at least 30 minutes.

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RECIPE SUBMITTED BY

I am an attorney and have been married 25 years. I enjoy cooking and creating good meals, but on weekends only! My favorite cookbook is the Jane Brody Good Food Book, but having said that, I usually find something that I love in most cookbooks! My current passion is adopting favorite recipes and making them healthy and yummy (or just finding great recipes that promote good health!).
 
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