This low fat trifle is perfect for satisfying your sweet tooth without ruining your beach body! A bright burst of lemon flavor is paired with tangy reduced fat cream cheese and healthy, homemade lemon cake. Top with fresh blueberries. Layer the trifles in small jars that can easily be tucked into a cooler or basket. The single serve jars also make for a convenient cookout dessert.
As you know, I’m not the biggest fan of lemon desserts but my new suitor definitely is. He’s the first person I’ve met who enjoys eating plain, raw lemons. Bleck! So, anyway, I created these trifles to impress him with my mad homemaker game and it totally worked! Since the recipe is nice and light, it’s a good choice to feed yourself and your SO on a night when you might be getting athletic later. You know what I mean.
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More Trifle Recipes:
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Susan and Mike from Simply Sundays. Theme: The Tastes of Summer.
Light Lemon Blueberry Cheesecake Mini Trifles
Lemon Cake: (You could also use a store bought lemon pound cake but it will be less healthy!)
2 cups whole wheat pastry flour
1 cup sugar
2 teaspoons baking powder
½ teaspoon salt
2 egg whites
1 cup vanilla soy milk (You can sub any type of milk.)
¼ cup canola oil
1 tablespoon lemon zest (from about 2 lemons)
4 tablespoons lemon juice (from 1 or 2 lemons, reserve ½ teaspoon for cheesecake spread)
8 oz 1/3 less fat cream cheese, room temperature
½ cup powdered sugar (If you prefer sweeter cheesecake, use an extra ¼ cup or adjust to taste.)
1 teaspoon vanilla extract
½ teaspoon lemon juice
2 cups blueberries
½ cup lemon curd
Preheat oven to 350° F.
Sift or whisk together flour, sugar, baking powder and salt.
In separate bowl, combine egg whites, milk, oil, zest and juice.
Combine wet and dry ingredients until just moistened. Lumps are fine.
Spread batter evenly into greased loaf pan.
Bake for 30-40 minutes.
Cool in pan on wire rack for 10 minutes.
Run knife around edge of pan and remove loaf from pan.
Allow to cool completely before icing.
Crumble half of the loaf for trifles. (The remaining half is yummy for breakfast!)
Beat together all ingredients until smooth.
In 4 small, glass jars, layer crumbled cake, blueberries, lemon curd and cheesecake spread.
Top with a dot of lemon curd and a couple blueberries.