•  12 ounces fresh or
    frozen blueberries
  •  2 tablespoons
    granulated sugar
  •  2 tablespoons
  •  1/4 cup cold water
  •  Squeeze of fresh
    lemon juice (about 1/2 to 1 tablespoon)

  •  1 angel food cake cut
    into 1-inch cubes (see note)
  •  16 ounces light or
    regular cream cheese, softened to room temperature
  •  2/3 cup half-and-half
    or evaporated milk
  •  2/3 cup granulated

  •  1 1/2 cups heavy
  •  3 tablespoons
    powdered sugar

  1. For the blueberry filling, in a medium saucepan, combine the
    blueberries, sugar, cornstarch, water and lemon juice. Bring the mixture to a
    simmer and cook until thickened, 5-7 minutes, stirring often. Remove from the
    heat and let cool to room temperature.
  2. For the cake and cream layer, in a blender or with an
    electric mixer (handheld or stand mixer), whip together the cream cheese,
    half-and-half or evaporated milk, and sugar until smooth and creamy, 2-3
  3. Transfer the mixture to a bowl if you used a blender. Fold
    in the angel food cake cubes. Keep in mind (from the note below) that you may
    not use all the cake cubes, depending on the size of the cake. Add cake cubes
    until they are all thickly coated with a layer of cream.
  4. For the whipped cream, beat together the heavy cream and
    powdered sugar until soft peaks form.
  5. To assemble, in a trifle dish, a large glass bowl or a
    9X13-inch (or slightly smaller) dish, spread half of the angel food cake
    mixture. Top with half of the blueberries, dolloping across the top, and then
    spread half of the sweetened whipped cream on top. Repeat the layers. The
    layers don’t have to be perfect. It’s going to be a little haphazard and messy.
    Don’t stress.
  6. Cover and refrigerate at least 2 hours or up to 24 hours.

This Recipe adapted from >>>> Click Here

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