Free Recipe Fresh Lemon and Cream Cheese Trifle
Recipe Type: Free Misc Recipes
Recipe Preparation:
Cooking Temperature:
Recipe Serves: 12
Ingredients for Fresh Lemon and Cream Cheese Trifle Recipe
16 oz Fat-free cream cheese
2 kg (3.4 oz.)pinstant lemon
-pudding mix
2 c Skim milk
1 tb Grated lemon peel
1 c Lemon peel, 4-5 lemons
1 Container (8 oz) frozen
-light whipped topping,
-thawed
3 kg (3 oz.)pladyfingers, split
Fresh Lemon and Cream Cheese Trifle Preparation
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 1/3 cup of split ladyfingers in bottom of 13×9 inch (3 qt.) baking dish. Spoon 1/3 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@sojourn.com Recipe by: Fast and Healthy Magazine, May/June ’97, p. 27 Posted to Digest eat-lf.v097.n165 by Roberta Banghart <bobbi744@sojourn.com> on Jun 29, 1997
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