Directions:
- In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
- Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1369.63 Kcal (5734 kJ) | ||
| Calories from fat | 817.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 90.79g | 140% | |
|---|---|---|---|
| Cholesterol | 309.54mg | 103% | |
| Sodium | 348.42mg | 15% | |
| Potassium | 491mg | 10% | |
| Total Carbs | 136.36g | 45% | |
| Sugars | 113.64g | 455% | |
| Dietary Fiber | 6.12g | 24% | |
| Protein | 11.15g | 22% | |
| Vitamin C | 15.4mg | 26% | |
| Iron | 2.6mg | 15% | |
| Calcium | 234mg | 23% | |
| Amount Per 100 g | |||
| Calories | 311.98 Kcal (1306 kJ) | ||
| Calories from fat | 186.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.68g | 140% | |
|---|---|---|---|
| Cholesterol | 70.51mg | 103% | |
| Sodium | 79.36mg | 15% | |
| Potassium | 111.84mg | 10% | |
| Total Carbs | 31.06g | 45% | |
| Sugars | 25.88g | 455% | |
| Dietary Fiber | 1.39g | 24% | |
| Protein | 2.54g | 22% | |
| Vitamin C | 3.5mg | 26% | |
| Iron | 0.6mg | 15% | |
| Calcium | 53.3mg | 23% | |
* 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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