A couple of weeks ago, I tried a recipe for lemon pound cake. It was easy to make and tasted awesome. I decided to make it again, this time using it in a trifle. A trifle is a traditional English dessert made with layers of cake, some kind of custard or whipped cream, berries, etc. Since it is spring, I thought lemon would be a nice flavor to try.
Serves 16 ( about 2/3 c. = 5 points +)
- 1 lemon pound cake ( recipe here)
- 2 small boxes lemon, sugar-free, fat-free instant pudding
- 3 c. skim milk
- 1 ( 8 oz) container Cool Whip Free
- 4 c. berries of your choice. I used raspberries and blackberries.
After your lemon pound cake is made and cooled, cut into cubes.
For filling, whisk together pudding and milk until thickened. Let stand 2 minutes to thicken more. Fold in Cool Whip.
Place about 1/2 c. filling in the bottom of your trifle dish. Top with 1/3 of cake, 1/3 and remaining filling and 1/3 of berries. Repeat twice. Cover and refrigerate until serving.