happy 4th of july

Red,

White

&

Blueberry

Trifle

Ingredients:

1/4 cup plus 1/3 cup sugar

1/2 cup fresh lemon juice

1 store bought pound cake *(12 ounces), cut 3/4 inch thick

1 bar (8 ounces) reduced fat cream cheese, room temp

1 cup heavy cream

3 cups fresh blueberries (three 1/2 pint containers) rinsed and dried

3 cups fresh raspberries* (two 6 ounce containers)

Directions:

1. Make lemon syrup: In small saucepan, bring 1/4 cup sugar, lemon juice and 1/4 cup water to boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice.

2. With and electric mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (will be like very soft whipped cream).

3. Arrange half of the cake pieces in the bottom of a 2-quart serving dish. Spoon half the cream cheese mixture over the cake and spread to sides of dish. Scatter half the blueberries and raspberries on top. Repeat layering with remaining cake, cream cheese mixture and berries, piling berries in center.

4. Cover and refrigerate until chilled, at least 1 hour and up to overnight.

***I used these beauties out of my garden and replaced pound cake with angel food cake. It was delicious, all that was left in the serving dish was a bit of the cream cheese mixture and and empty serving spoon.

Hope you all have a delicious 4th.

Recipe courtesy of Martha Stewart, of course.