This is for Kristin who is looking for recipes using raspberries. My sister made
this for a family event recently and we loved it. She got it from Taste of Home.
I don't know if Nancy can post their recipes, but if she can here it is.
Margo/Boston
Raspberry Trifle
1 loaf (10 3/4 oz) frozen pound cake
1 1/2 cups heavy whipping cream
3/4 cup sugar, divided
2 packages (8 oz each), softened cream cheese
2 tsp lemon juice
1 1/2 tsp vanilla extract
2 packages (10 1/2 oz each) frozen sweet raspberries, thawed
2 tablespoons baking cocoa
Fresh raspberries, optional
Slice cake into 18-29 slices about 1/2 inch thick and set aside.
In a bowl, beat cream and with 1/4 cup sugar until stiff peaks form. In another
bowl, beat cream cheese, lemon juice, vanilla, and remaining sugar. Fold in 2
cups of the whipped cream ; set remaining whipped cream aside for topping. Drain
raspberries, reserving juice; set berries aside.
Line the bottom of a 3 quart glass bowl with a third of the cake slices. Drizzle
with some of the raspberry juice. Spread with a fourth of the cream cheese
mixture. Sift a fourth of the cocoa powder over the top. Sprinkle with a third
of the berries. Repeat layers twice. Top with the remaining cream cheese
mixture, whipped cream and sifted cocoa. Cover and refrigerate for 4 hours or
overnight. Garnish with fresh raspberries if desired.
Yields 12-15 servings
http://www.nancyskitchen.com
