Friday, May 7, 2010

Little Trifles with a 'Twist' of Lemon Share Tags: dessert The beauty and freshness of the spring season inspired me to create this dessert. I have always enjoyed making huge trifles for holidays, but never thought of making them for everyday meals. That’s when it ‘hit me’ to use a wine glass instead of a large trifle bowl. This allows smaller portions that can be served to empty-nesters, like me, or to smaller families. The ingredients are readily available this time of year, and this dessert can be whipped up fast! The ‘twist’ to this recipe is that I use a liquor, called Limoncello, which is produced in the Amalfi Coast region of Italy, specifically in a little town called Sorrento. It is here that some of the juiciest, sweetest lemons are grown. When I think of lemons, I think of ‘freshness’ and when I think of ‘creaminess’, I think of Philadelphia cream cheese! Combining Philly Cream Cheese with Greek yogurt produces a rich custard that is the consistency of whipped cream. Adding flavorful, colorful fruits of the season make this a refreshing dessert, which is a treat for the eye and for the palate. I hope all my ‘RWOP’ friends will take the time to slow down, stop and smell the flowers, and treat yourselves to this special dessert. Trifles are not just for holidays anymore! Prep time: 30 minutes | Total time: 30 minutes | Servings: 2 3 cup(s) of Store bought pound cake cut in 1/2" cubes
1 cup(s) of fresh blueberries
1 cup(s) of fresh raspberries
1 cup(s) of fresh blackberries
1 cup(s) of fresh strawberries
1/3 cup(s) of Limoncello liquor
1 tbsp. of sugar (or 2 depending on preference)
1 cup(s) of nonfat vanilla Greek yogurt
8 ounce(s) of Philadelphia Cream Cheese
2 tbsp. of honey (use local honey for maximum immunity booster)
4 tbsp. of fresh squeezed lemon juice
1 lemon wedge
1 sprig fresh mint leaves
3 pieces of fruit for garnish (per trifle)
Cut small loaf of pound cake in half. Cut this half of loaf into slices, and then cut into cubes that are approximately ½” x ½” (yielding 3 cups of cubes).
Rinse and dry all fruit on a paper towel.
Slice 1 cup of strawberries and place in a medium size bowl. Add 1 cup of blueberries, 1 cup of raspberries and 1 cup of blackberries. (different fruit can be substituted according to preference).
Add 1/3 cup of Italian liquor, Limoncello (can be found at most liquor stores).
Add 1 to 2 Tbsp of sugar, depending on preference and set fruit mixture aside
In a separate bowl, combine 1 cup of nonfat, vanilla Greek yogurt, 8 oz. of softened Philadelphia Cream Cheese, 2 Tbsp of honey, 4 Tbsp of lemon juice and whip all together with a hand mixer on medium speed. It should reach the consistency of whipped cream.
Start assembling trifle. Take one wine glass and place cubes of cake covering the bottom of the glass.
Top cake cubes with a healthy tablespoon full of fruit mixture.
Cover the fruit mixture completely with the custard.
Repeat the above steps: add cubes of cake, fruit and custard until it reaches the top of the glass.
Garnish with lemon wedge, sprig of fresh mint and several pieces of fruit
Repeat all the above for wine glass number two Dig in and enjoy!