Red, White and Blue Trifle

Makes 12 servings

1 10.75 ounce pound cake
2 cups Penn Maid® Low Fat Cottage Cheese
¼ cup plus 2 Tbsp sugar
2 tsp lemon juice
1 cup Heavy Cream
2 cups fresh blueberries
2 cups chopped fresh strawberries
Extra fruit for garnish, if desired

Cut pound cake into 1-inch cubes. Reserve.

Place cottage cheese, ¼ cup sugar, and lemon juice in a food processor. Blend until smooth, about 45 seconds to 1 minute.  Reserve.

Using an electric mixer, beat the 2 tablespoons of sugar and cream on high just until stiff peaks form, about 1 minute.  Do not overbeat.  Reserve.

Layer half of the cake cubes in a 3-quart serving bowl, then half the blueberries and strawberries.  Cover with all of the cottage cheese mixture. Repeat the layers of cake and berries.  Top with whipped cream and decorate with additional fruit, if desired

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