Fresh lemon and cream cheese trifle
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Fat-free cream cheese |
| 2 | kilograms | (3.4 oz.)pinstant lemon pudding mix |
| 2 | cups | Skim milk |
| 1 | tablespoon | Grated lemon peel |
| 1 | cup | Lemon peel, 4-5 lemons |
| 1 | Container (8 oz) frozen light whipped topping, thawed | |
| 3 | kilograms | (3 oz.)pladyfingers, split |
Directions
In food processor bowl with metal blade, combine cream cheese, pudding mixes, milk, lemon peel and lemon juice; process until smooth *. Gently fold in whipped topping until well blended. Arrange ⅓ cup of split ladyfingers in bottom of 13x9 inch (3 qt.) baking dish. Spoon ⅓ of pudding mixture evenly over ladyfingers. Repeat, forming 2 additional layers. Cover with plastic wrap; refrigerate at least 4 hours or overnight.
If desired, serve garnished with thin lemon twists and fresh mint leaves.
Store in refrigerator. Makes 12 servings. * Tip: If food processor is unavailable, beat cream cheese in large bowl with electric mixer until fluffy. Add milk, beat well. Gradually add 1 pkg. pudding mix and lemon juice; beat until blended. Add remaining pudding mix and lemon peel; beat until well combined. Per serving; 200 calories, 4 grams fat, 6 % CFF,35 mg.
cholesterol, 470 mg. sodium MC formatting by bobbi744@...
Recipe by: Fast and Healthy Magazine, May/June '97, p. 27 Posted to Digest eat-lf.v097.n165 by Roberta Banghart <bobbi744@...> on Jun 29, 1997