Raspberry Trifle

• porciones: 18 servings
• tiempo activo: 20 minutes
• tiempo total: 4 hours 20 minutes

Ingredientes

1 ½ cups heavy cream

¼ cup white sugar

2 (8 ounce) packages cream cheese, softened

2 teaspoons lemon juice

1 ½ teaspoons vanilla extract

½ cup white sugar

1 (10.75 ounce) package prepared pound cake

2 (10 ounce) packages frozen raspberries, thawed

2 tablespoons unsweetened cocoa powder, for dusting

Instrucciones

In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.

Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.

Nutrición

• Calorías: 288 kcal
• Grasa Total: 20 g
• Grasa Saturada: 12 g
• Grasa No Saturada: 0 g
• Colesterol: 92 mg
• Sodio: 148 mg
• Carbohidratos Totales: 26 g
• Fibra Dietética: 2 g
• Azúcares Totales: 20 g
• Proteína: 4 g