Sunday, July 3, 2011

4th of July - Red, White & Blueberry Trifle

So what are you planning for this 4th of July holiday? Whether you're vacationing at the beach, spending the day on the lake, grilling out, attending an awesome fireworks display, or just chilling out at home, I hope you're enjoying the holiday.

I came across a recipe for a red, white and blueberry trifle, and since I've been wanting to make a trifle for quite a while, I decided to prepare this easy and festive dessert this weekend. It just seems perfect for Independence Day, don't you think?

Red, White & Blueberry Trifle

1) Make lemon syrup: in a small saucepan, bring 1/4 cup of sugar, 1/4 cup of lemon juice and 1/4 cup of water to a boil over medium heat, stirring to dissolve the sugar. Let cool completely. Cut one 16-ounce store-bought pound cake into 3/4" thick slices. Brush lemon syrup over cake slices, then cut each slice into quarters.

2) With an electric mixer, beat 1 bar (8 oz.) reduced-fat cream cheese (brought to room temp) with 1/3 cup sugar on high speed until lightened. With mixer on medium speed, gradually add 1 cup heavy cream in a steady stream; continue beating until mixture is light and airy (will be like very soft whipped cream). 

3) Arrange half the cake pieces in the bottom of a 15-cup trifle bowl or serving dish. Spoon half the cream cheese mixture over cake in dollops and spread gently to sides of dish. Scatter 1-1/2 cups fresh blueberries and 1-1/2 cups fresh raspberries (washed and dried) on top of cream cheese mixture. Repeat layering with remaining cake, cream cheese mixture, 1-1/2 cups blueberries and 1-1/2 cups raspberries, piling the berries in the center. 

4) Cover and refrigerate trifle until chilled, at least one hour and up to overnight.

from Everyday Food


  1. That trifle looks delicious, especially with all those yummy berries! Enjoy celebrating July 4th! x

  2. that trifle looks divine!!!! hope you had a happy fourth!! thanks for your sweet comment!! xo, Tessa


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