Red, White, and Blueberry Trifle
- 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)
- Produce
- Blueberries, fresh (3 cups)
- Raspberries, fresh (3 cups)
- Cooking & Baking
- Sugar (1/2 cup)
- Bread & Baked Goods
- Pound cake (12 ounces), store-bought (1)
- Drinks
- Lemon juice, fresh (1/4 cup)
- Dairy
- Heavy cream (1 cup)
- Other
- 1 bar (8 ounces) reduced-fat cream cheese, room temperature
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published May 30, 2011 (1 year ago).
6 people saved this recipe.
