Here is the low calorie, 4th of July dessert that I promised from yesterday. Isn’t it pretty? Who needs red and blue food coloring for the 4th of July when you have berries to make a cake look patriotic? Not me! This is a trifle with angel food cake, blueberries, raspberries, cool whip, cream cheese and a little bit of sugar to sweeten it up. They do have fat free cool whip and cream cheese but to me, those have no flavor, so I go for the light. By all means, if you want to use the fat free then go for it.
I got this recipe from a Martha Stewart magazine, and they displayed the cake on a cake platter and used sparklers for the decorating. How neat is that? I didn’t have any sparklers and haven’t been out to the fireworks store yet. Probably sometime this week, we’ll be making a trip out there. The original recipe from the Martha Stewart magazine had 533 calories and 33 grams of fat!
Calories 264 | Fat 5.41g | Carbohydrate 49.46g | Fiber 2.4g | Protein 5.66g
Points Plus: 7
Ingredients from Martha Stewart
1 1/2 pounds raspberries
3/4 cup confectioners sugar
1/4 cup fresh orange juice
10 oz marscapone cheese (I used 1/3 less fat cream cheese)
1 1/4 cup of heavy cream (I used light Cool Whip)
1/2 teaspoon vanilla
20-24 lady fingers (one box of Angel Food cake mix 16.5)
3/4 pound of blueberries
1. In a medium bowl, combine raspberries with 1/4 cup of confectioners sugar and orange juice. With the back of a fork, lightly mash berries to release their juices and let sit 10 minutes. Meanwhile, in a large bowl, stir together mascarpone and 1/2 cup of confectioners’ sugar until smooth. Whisk in cream, vanilla, and pinch of salt and whisk until soft peaks form, about 4 minutes.
2. Cut one or two pieces parchment 1 inch taller than side of 8-inch springform pan and line insidie of pan. Place half the ladyfingers in a pan and top with half the raspberry mixture. With a small offset or rubber spatula, spread half the whipped cream over berries. Tap pan gently on counter to remove air bubbles. Repeat with remaining lady-fingers, raspeberry mixture, and whipped cream. Top with blueberries and refrigerate until whipped cream is stiff and cookies have softened, about 3 hours. To serve, unmold trifle and peel away parchment.