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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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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. Ingredients:
1 (16 ounce) prepared poundcake |
1 lemon |
1 1/2 cups milk |
1 (8 ounce) container sour cream |
1 (8 ounce) container fat-free whipped topping, thawed, divided |
2 (3 1/2 ounce) packages instant lemon pudding mix |
1 pint fresh blueberries (about 2 cups) |
1 cup white chocolate chips |
Directions:
1. Cut pound cake into 1-inch cubes; place in large bowl.
2. Zest lemon using short strokes; set aside.
3. Juice lemon. Sprinkle lemon juice over pound cake; toss gently.
4. 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.
5. Set aside 12 blueberries and 12 chocolate chips for garnish.
6. 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.
7. Top with remaining whipped topping. Garnish with blueberries and remaining chocolate chips.
8. Cover with plastic wrap. Chill for at least 30 minutes.
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