*  Exported from  MasterCook  *

                   Fresh Lemon and Cream Cheese Trifle

Recipe By     : Fast and Healthy Magazine, May/June '97, p. 27
Serving Size  : 12   Preparation Time :5:00
Categories    : Cream Cheese                     Desserts
                Healthwise                       Not Sent

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16      ounces        fat-free cream cheese
   2      (3.4 oz.)pkg  instant lemon pudding mix
   2      cups          skim milk
   1      tablespoon    grated lemon peel
   1      cup           lemon peel -- 4-5 lemons
   8      ounce cont.   frozen light whipped topping -- thawed
   3      (3 oz.)pkg.   ladyfingers -- split

In food processor bowl with metal blade, combine cream cheese, pudding
mixes, milk, lemon peel and lemon juice; process until smooth *. Gently
fold in whipped topping until well blended.
Arrange 1/3 cup of split ladyfingers in bottom of 13x9 inch (3 qt.) baking
dish. Spoon 1/3 of pudding mixture evenly over ladyfingers. Repeat, forming
2 additional layers. Cover with plastic wrap; refrigerate at least 4 hours
or overnight. If desired, 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 until fluffy. Add milk, beat well. Gradually add 1 pkg.
pudding mix and lemon juice; beat until blended. Add remaining pudding mix
and lemon peel; beat until well combined.
Per serving; 200 calories, 4 grams fat, 6 % CFF,35 mg. cholesterol, 470 mg.
sodium 
MC formatting by bobbi744@sojourn.com

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