Lime Berry Mouse Triffle
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 249.2
- Total Fat: 11.7 g
- Cholesterol: 28.9 mg
- Sodium: 145.4 mg
- Total Carbs: 33.2 g
- Dietary Fiber: 1.6 g
- Protein: 4.3 g
View full nutritional breakdown of Lime Berry Mouse Triffle calories by ingredient
Introduction
Pampered Chef Recipe Pampered Chef RecipeNumber of Servings: 16
Ingredients
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Ingredients:
4-5 limes
6 ounces cream cheese, softened
2/3 cup sweetened condensed milk
1 container (12 ounces) frozen whipped topping, thawed, divided
3 cups assorted fresh berries, such as strawberries, raspberries and blackberries
1 frozen prepared pound cake (16 ounces), thawed
1 pint lime sherbet, softened
1/4 cup sliced almonds, toasted
Additional berries for garnish (optional)
Directions
Directions:
1. Slice two limes using Ultimate Mandoline fitted with v-shaped blade; set aside. Using Microplane(R) Adjustable Grater, zest remaining limes to measure about 1 tablespoon zest; juice limes into Easy Read Measuring Cup using Citrus Press to measure 1/2 cup juice.
2. In Classic Batter Bowl, whisk cream cheese, condensed milk, lime juice and zest with Stainless Whisk. Attach open star tip to Easy Accent(R) Decorator, fill with about 1/2 cup of the whipped topping and set aside. Gently fold in remaining whipped topping until smooth with Small Mix ‘N Scraper(R). Slice strawberries with Egg Slicer Plus(R). Place berries in Small Batter Bowl.
3. Cut pound cake into 1-inch cubes with Bread Knife. To assemble trifle, place half of the pound cake cubes into bottom of Trifle Bowl. Top with half of the sherbet using Small Scoop; spread evenly. Top sherbet with half of the berries and half of the cream cheese mixture. Arrange lime slices in a circular pattern against inside of bowl to garnish. Repeat layers one time with remaining pound cake cubes, sherbet, berries and cream cheese mixture.
4. Pipe whipped topping rosettes around rim of trifle using decorator. Coarsely chop almonds using Food Chopper; sprinkle over top of trifle before serving. Garnish with additional berries, if desired.
Yield: 16 servings
Nutrients per serving: Calories 310, Total Fat 17 g, Saturated Fat 10 g, Cholesterol 60 mg, Carbohydrate 35 g, Protein 4 g, Sodium 120 mg, Fiber 1 g
Cook's Tip: To toast almonds in (8-in.) Sauté Pan, cook and stir 7-10 minutes over medium heat, stirring frequently with Small Slotted Turner until toasted. Remove from heat; cool.
Number of Servings: 16
Recipe submitted by SparkPeople user OOSARAHMARIEOO.
1. Slice two limes using Ultimate Mandoline fitted with v-shaped blade; set aside. Using Microplane(R) Adjustable Grater, zest remaining limes to measure about 1 tablespoon zest; juice limes into Easy Read Measuring Cup using Citrus Press to measure 1/2 cup juice.
2. In Classic Batter Bowl, whisk cream cheese, condensed milk, lime juice and zest with Stainless Whisk. Attach open star tip to Easy Accent(R) Decorator, fill with about 1/2 cup of the whipped topping and set aside. Gently fold in remaining whipped topping until smooth with Small Mix ‘N Scraper(R). Slice strawberries with Egg Slicer Plus(R). Place berries in Small Batter Bowl.
3. Cut pound cake into 1-inch cubes with Bread Knife. To assemble trifle, place half of the pound cake cubes into bottom of Trifle Bowl. Top with half of the sherbet using Small Scoop; spread evenly. Top sherbet with half of the berries and half of the cream cheese mixture. Arrange lime slices in a circular pattern against inside of bowl to garnish. Repeat layers one time with remaining pound cake cubes, sherbet, berries and cream cheese mixture.
4. Pipe whipped topping rosettes around rim of trifle using decorator. Coarsely chop almonds using Food Chopper; sprinkle over top of trifle before serving. Garnish with additional berries, if desired.
Yield: 16 servings
Nutrients per serving: Calories 310, Total Fat 17 g, Saturated Fat 10 g, Cholesterol 60 mg, Carbohydrate 35 g, Protein 4 g, Sodium 120 mg, Fiber 1 g
Cook's Tip: To toast almonds in (8-in.) Sauté Pan, cook and stir 7-10 minutes over medium heat, stirring frequently with Small Slotted Turner until toasted. Remove from heat; cool.
Number of Servings: 16
Recipe submitted by SparkPeople user OOSARAHMARIEOO.
Member Ratings For This Recipe
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