Fresh Lemon And Cream Cheese Trifle Recipe
Servings: 12
Ingredients
- 16 ounce nonfat cream cheese
- 6 3/4 ounce lemon pudding mix instant (2 - 3.4 ounce. pkgs)
- 2 c. skim lowfat milk
- 1 Tbsp. lemon peel grated
- 1 c. lemon peel 4-5 lemons
- 8 ounce cont. frzn light whipped topping thawed
- 9 ounce ladyfinger cookies (3 - 3oz pkgs),split
Directions
- In food processor bowl with metal blade, combine cream cheese, pudding mixes, lowfat milk, lemon peel and lemon juice; process till smooth*. Gently mix in whipped topping till well blended. Arrange 1/3 c. of split ladyfingers in bottom of 13x9 inch (3 quart.) baking dish. Spoon 1/3 of pudding mix proportionately over ladyfingers. Repeat, forming 2 additional layers. Cover with plastic wrap; chill at least 4 hrs or possibly overnight. If you like, 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 till fluffy. Add in lowfat milk, beat well. Gradually add in 1 pkg. pudding mix and lemon juice; beat till blended. Add in remaining pudding mix and lemon peel; beat till well combined.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 12 servings | |
| Calories 285 | |
| Calories from Fat 133 | 47% |
| Total Fat 15.05g | 19% |
| Saturated Fat 7.98g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 89mg | 30% |
| Sodium 383mg | 16% |
| Potassium 155mg | 4% |
| Total Carbs 32.83g | 9% |
| Dietary Fiber 1.1g | 4% |
| Sugars 9.04g | 6% |
| Protein 6.0g | 10% |
