Directions:
- In a chilled bowl, whip the whipping cream until soft peaks form. Gradually add 1 cup of white sugar and set aside.
- In a medium bowl, beat cream cheese and remaining white sugar.
- Beat in roughly 4 tbsp of the juice from the thawed raspberries. You may adjust this according to your desired consistency and colour.
- Fold in 2 cups of the whipped cream from step #1. Set aside.
- Slice the white cake into thin strips.
- Assemble in a large clear bowl or trifle dish in the following manner: 1/2 the cake pieces, 1/2 the raspberries, 1/2 the raspberry cream cheese mixture, 1/2 the whipped cream. Repeat layers.
- Cover with plastic wrap and chill overnight.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1010.39 Kcal (4230 kJ) | ||
| Calories from fat | 460.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.18g | 79% | |
|---|---|---|---|
| Cholesterol | 131.19mg | 44% | |
| Sodium | 566.82mg | 24% | |
| Potassium | 384.88mg | 8% | |
| Total Carbs | 129.77g | 43% | |
| Sugars | 97.41g | 390% | |
| Dietary Fiber | 6.11g | 24% | |
| Protein | 11.4g | 23% | |
| Vitamin C | 21.9mg | 36% | |
| Iron | 3.5mg | 19% | |
| Calcium | 260.2mg | 26% | |
| Amount Per 100 g | |||
| Calories | 264.1 Kcal (1106 kJ) | ||
| Calories from fat | 120.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.38g | 79% | |
|---|---|---|---|
| Cholesterol | 34.29mg | 44% | |
| Sodium | 148.16mg | 24% | |
| Potassium | 100.6mg | 8% | |
| Total Carbs | 33.92g | 43% | |
| Sugars | 25.46g | 390% | |
| Dietary Fiber | 1.6g | 24% | |
| Protein | 2.98g | 23% | |
| Vitamin C | 5.7mg | 36% | |
| Iron | 0.9mg | 19% | |
| Calcium | 68mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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