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Add a photoServings: 10
Ingredients
- 1 pkt (8 ounce) reduced fat cream cheese, softened
- 1/3 c. Fresh lemon juice
- 1 can (14 ounce) low-fat sweetened condensed lowfat milk
- 2 c. Cold Whip Lite(r), thawed
- 1 ounce (10.75) package prepared frzn low-fat lb. cake, thawed
- 1/4 c. Frzn lemonade concentrate, thawed
- 1 jar (10 ounce) seedless mulberry jam, melted
- 6 c. Fresh or possibly thawed frzn mulberries
Directions
- Combine cream cheese and lemon juice in a small bowl. Beat with an electric mixer till smooth. Stir in lowfat milk. Mix in Cold Whip. Set aside. Cut lb. cake into 1/4-inch-thick slices. Arrange half of cake slices in the bottom of a large glass bowl or possibly trifle dish. Combine lemonade concentrate and 1/4 c. water in a small bowl. Brush half of lemonade mix over lb. cake; let stand 5 min. Brush half of jam over lb. cake. Spoon half of cream cheese mix over jam. Arrange half of berries over top. Repeat layers with remaining ingredients. Cover with plastic wrap; chill overnight.
- Garnish with fresh mint sprigs and a lemon peel curl if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 10 servings | |
| Calories 381 | |
| Calories from Fat 93 | 24% |
| Total Fat 10.45g | 13% |
| Saturated Fat 6.72g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 203mg | 8% |
| Potassium 469mg | 13% |
| Total Carbs 66.36g | 18% |
| Dietary Fiber 1.8g | 6% |
| Sugars 57.99g | 39% |
| Protein 7.83g | 13% |
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