Lemon Blueberry Trifle

Submitted by Maureenie

"This recipe was adapted from The Pampered Chef. To reduce fat and calories, omit chocolate chips and substitute vanilla/plain non-fat yogurt for the sour cream and angel food cake for the pound cake. Can be made the night before."

 

• Ready In: 20mins
• Ingredients: 8
• Serves: 10

ingredients

• 1 (16 ounce) prepared poundcake
• 1 lemon
• 1 1⁄2 cups milk
• 1 (8 ounce) container sour cream
• 1 (8 ounce) container fat-free whipped topping, thawed, divided
• 2 (3 1/2 ounce) packages instant lemon pudding mix
• 1 pint fresh blueberries (about 2 cups)
• 1 cup white chocolate chips

directions

1. Cut pound cake into 1-inch cubes; place in large bowl.
2. Zest lemon using short strokes; set aside.
3. Juice lemon. Sprinkle lemon juice over pound cake; toss gently.
4. 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.
5. Set aside 12 blueberries and 12 chocolate chips for garnish.
6. To assemble trifle, place 1/3 of the cake cubes into bottom of chilled bowl. Top with 1/3 of the blueberries. Sprinkle the chocolate chips over blueberries. Top with of the pudding mixture, pressing lightly. Repeat layers 2 more times.
7. Top with remaining whipped topping. Garnish with blueberries and remaining chocolate chips.
8. Cover with plastic wrap. Chill for at least 30 minutes.