Tasty Lemon Blueberry Trifle
- 1 Light and Easy Vanilla Cake, cut in cubes (see recipe below)
- 2 lemons
- 1 1/2 cups milk
- 1 container (8 ounces) sour cream
- 1 container (8 ounces) frozen whipped topping, thawed, divided
- 2 packages (3.4 ounces each) lemon instant pudding and pie filling
- 1 pint fresh blueberries (about 2 cups)
- 1 square (1 ounce) white chocolate for baking
Prepare and bake Light and Easy Vanilla cake. Cool. (You may substitute this cake with store bought angel food cake or 1 160z frozen pound cake, such as Sara Lee).
- Cut cake into 1-inch cubes; place in large colander bowl. Using a lemon zester, make several lengthwise scores in one lemon, top to bottom; slice into 6 slices. Cut each slice in half and set aside for garnish. Zest remaining lemon using short strokes; set aside. Juice lemon. Sprinkle lemon juice over cake; toss .
- 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.
- Set aside 12 blueberries for garnish. To assemble trifle, place 1/3 of the cake cubes into bottom of chilled bowl. Top with 1/3 of the blueberries. Grate 1/4 of the chocolate over blueberries. Top with of the pudding mixture, pressing lightly. Repeat layers 2 more times, reserving the remaining grated chocolate for garnish. Spread remaining pudding over entire top of trifle, creating a smooth surface.
- Attach open star tip to a decorator; fill with remaining whipped topping. Decorate by piping 12 rosettes around edge of bowl. Place one lemon slice between rosettes and one reserved blueberry on each rosette. Grate remaining chocolate in center.
Light & Easy Vanilla Cake
1 (18 1/2 oz) package white cake mix
1 2/3 cup water
3 egg whites
1 tsp vanilla extract
1 tsp imitation butter flavor
In a large bowl, blend cake mix, water, egg whites, vanilla extract, butter flavor on low speed until moistened. Beat on medium speed 2 minutes. Pour batter into lightly greased and floured 13x9-inch pan. Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean.
This cake is great served with whip cream or cool whip and fresh berries. Or use in a trifle (see Tasty Lemon Blueberry Trifle recipe above).
Note: This recipe is from Jenny Craig.com