Blueberry Lemon Chiffon Trifle

-


Today is my husbands 40th birthday. I asked him a few days ago what his favorite meal is so I can prepare that for his special day and his answer was, "I really don't know. I like everything you make." Good answer, right?! ☺ He enjoys a good trifle dessert, and I've been wanting to make a Lemon Chiffon Cake (recipe coming later) so I decided to do some of our latest favorites on the grill and this trifle dessert. We had some of his family over last evening for a small celebration, two of his siblings live out of state and one had other plans. So even though they were not all here we still enjoyed his parents and his brother and family who came in honor of his birthday. His big party is coming later.☺

I decided to see if I could lighten up this dessert with less sugar and no fake ingredients (Cool Whip) by using real cream and honey or maple syrup for at least some of the sweetener instead of powdered sugar. I was pleased with the outcome. It was delightfully lemony and not as heavy. The blueberries were a nice addition too.

1 Lemon Chiffon Cake,
cut in 1 inch pieces
1 quart heavy cream, whipped
2 (8 oz. each) cream cheese, softened
1/3 cup lemon curd
¼ cup honey or maple syrup
Fresh Berries of your choice

In a mixer bowl beat the cream cheese and maple syrup or honey and Lemon Curd until its smooth. In a seperate bowl beat the heavy cream until it's stiff. Add to the cream cheese mixture and fold in until incorporated.

Cut cake into 1 inch pieces and layer with Cream Cheese mixture, Lemon Curd, and Fresh Blueberries. Repeat. The photo above is half of the cake and about half of the cream mixture.


~Be Blessed!~

___________________________________________________________________________


Happy 40th to my wonderful, ever patient husband. The list of positives about him that I could write here is long. I will simply say that the children and I are blessed beyond measure! We love you Lin!!

_____________________________________________________________________________

Comments

  1. PamMay 2, 2012 at 11:55 AM

    Happy b-day to your husband. The trifle looks AMAZING!

    ReplyDelete
  2. LeslieMay 2, 2012 at 12:23 PM

    Happy Birthday to Mr. Cookie! :D

    This looks heavenly delicious. Please eat some for me!
    Blessings,
    Leslie

    ReplyDelete
  3. fleurcottageMay 2, 2012 at 1:30 PM

    ...and it was de-lish!! as was the burgers. & the grilled chicken. & the sauted mushrooms & onions. inded, it was! ma :)

    ReplyDelete
  4. GinaMay 2, 2012 at 3:45 PM

    Happy Birthday to your husband! I bet he's going to love it!

    ReplyDelete
  5. Betsy BrockMay 2, 2012 at 10:14 PM

    Happy Birthday to him! Dinner sounded wonderful and that trifle looks fabulous! Isn't it fun to cook for a hubby that loves your cooking? :)

    ReplyDelete

Post a Comment

Popular posts from this blog

Creamy Finger Jello

-
Image
I was asked to bring finger Jello to serve with a hot lunch us room Mom's were serving to Serena's classroom at school. Jello isn't something I typically serve,but I have about 2 or 3 recipes using Jello that I make about once in a blue moon. One reason I make this one is because it isn't a typical, plain finger Jello. But also because it looks like a two step process when it really isn't. Everything is mixed as one and it separates as it sets. And the cream adds a good flavor. 2 large boxes Jello 4 packages plain gelatin 4½ cups boiling water ¼ cup cold water 1 cup heavy cream Combine the Jello and gelatin and whisk together. Add the boiling water and whisk until Jello is dissolved. Add the remaining ingredients and stir. Pour into a lightly greased (this helps to remove from the pan in a cleaner cut, spray the pan then wipe it down with a paper towel) glass 9 X 13 pan. Cover and chill till firm. Cut into desired shapes or squares and serve.
Read more

Seasoned Pretzels

-
Image
These pretzels have been around the block and back again, but they  really are  such an easy snack and they go well as an appetizer too. They are simple and require no baking which in my opinion is a definite plus! 18 ounces pretzel twists ½ cup olive oil 1 envelope original Hidden Valley Ranch Mix 1 teaspoon dill weed ½ teaspoon garlic powder Pour pretzels into a large bowl. In a smaller bowl combine oil and seasonings and mix well with a whisk. Pour over pretzels and toss to coat. Allow to rest at room temperature, stirring every now and then to coat again, until oil and seasonings are gone from the bottom over the bowl. Pretzels are ready to serve when they look dry again. Be Blessed!
Read more

Rice Krispy Rollups

-
Image
Here is another chocolate and peanut butter concoction that is totally irresistible and so easy to make. I sometimes make these instead of cookies if  I'm not in the baking mood. The only trouble is they never last long. Here's what you'll need: ¼ cup butter, melted 10½ ounces mini marshmallows 5½ cups Rice Krispies 1½ cups milk chocolate chips ½ cup peanut butter Melt butter in a 6 quart kettle, add marshmallows. Melt completely over low heat. Add the Rice Krispies. Mix well. Spread evenly into a greased 10½ x 15½ baking sheet. In a microwave safe bowl combine chocolate chips and peanut butter.  Melt at 1 minute intervals until completely melted, stirring after each minute. Spread on top of Rice Krispy mixture. Let set in a cool place till chocolate mixture sets up. Be careful not to let the chocolate get too hard, it will not make a neat roll if you do. Loosen all around with a metal spatula. Roll, starting on
Read more