Lemon Blueberry Trifle

My sister sent this recipe to me, and it's a great summertime dessert...nice and light but oh-so-delicious. Of course, it's better with homemade pound cake, but store-bought will work just fine. I omitted the white chocolate, but I'm sure it would be a tasty addition. And, if you don't have any lemon pudding on hand, you can do what I did and use vanilla pudding with some lemon extract. Worked like a charm.

Lemon Blueberry Trifle

1 1/2 c. milk
2 tbsp. lemon juice (the juice of one lemon)
16 oz. pound cake, cubed
8 oz. whipped topping
1 pint blueberries
8 oz. sour cream
2 4 serving pkgs. instant lemon pudding
1 lemon for garnish
1 oz. grated white chocolate (1 square), optional

Sprinkle lemon juice over cubed pound cake and set aside. Add sour cream and pudding to milk. Fold in 6 oz. of the whipped topping, reserving the rest for garnish. Stir until mixture starts to thicken. In trifle dish, layer as follows: Pound cake, blueberries, white chocolate, pudding mixture, until all is used. For top of trifle, pipe 10 rosettes of whipped topping around edge and top each rosette with a blueberry. Slice the lemon into thin slices and cut in half. Place the lemon slices between the rosettes. Any leftover white chocolate goes in the middle of the rosette circle on top of the trifle. Chill for 20 minutes to set and serve.

More pics - non-food related

For those who are interested, here are the latest u/s pics. I'm at 34 weeks, so it won't be long now...

Blogging By Mail!

I'm delinquent in posting about my Blogging By Mail package I received from Danielle of Habeas Brulee. She included several of her favorite ingredients as well some homemade goodies for me:


Let's see...we'll start from the bottom left. The small bag contains several vanilla beans, which I plan to use in either some creme brulee or creme caramel (in honor of Danielle's blog, Habeas Brulee). The larger zip-top bag contains homemade Hazelnut Amaretti Cookies. Yum! They're delicious and crunchy! (and I love hazelnuts!)


On top of the cookies are some new-to-me ingredients: Birdseye Chili Peppers and Urfa-Biber (Smoky Turkish Pepper). The aroma of each is intruiging, and I can't wait to try them! (I'm open to suggestions, too, if you're fond of these ingredients or have a recipe I should try; I don't have any idea yet as to how I'm going to use them.)


Continuing on, we have some Herbal Masala Chai, Mustard Oil, and Pomegranate Molasses. I could sit and sniff the bag of chai for hours...it smells absolutely wonderful! I'm looking forward to making some chai soon, but since it's been over 100 degrees here, it will have to be an iced chai. I hate to admit it, but I have no idea what to use the Mustard Oil for. I've never seen it before, so again, if you have suggestions, I'm open to them! The pomegranate molasses will definitely be incorporated into some of my recipes. I've been wanting to try some for quite a while, and now I finally can!


So, to Danielle, sorry for the delay in posting about the package. I'm excited to try some new things, and Thank You, Thank You for everything!