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.
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!!