*  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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