End of Summer Fruit Trifle
(makes 6 servings)
| 8 | ounces (240 g) low fat cream cheese, at room temperature |
| 1 | cup (230 g) low fat sour cream |
| 1/2 | teaspoon (2.5 ml) ground cinnamon |
| 1 | large peach, halved and thinly sliced |
| 1 | cup (125 g) fresh raspberries |
| 1 | cup (145 g) fresh blueberries |
| 1 | cup (130 g) fresh blackberries |
| 2 | tablespoons (30 ml) dark rum |
| fresh sprig of mint for garnish (optional) |
- In a medium bowl, combine cream cheese, sour cream, and cinnamon. Beat until lightly and fluffy.
- In a large bowl, combine the fruits and rum. Toss lightly to mix.
- Place 1/3 of the fruit mixture in the bottom of a large glass serving bowl. Spread half of the cream cheese mixture over the fruit. Cover with 1/3 of the fruit, then the remaining cream cheese mixture. Top with the rest of the fruit. If using, garnish with a sprig of mint. Chill until ready to serve.
| Per serving: | 193 calories (42% calories from fat), 6 g protein, 10 g total fat (6.2 g saturated fat), 20 g carbohydrates, 4 g dietary fiber, 35 mg cholesterol, 153 mg sodium |
| Diabetic exchanges: | 1 1/2 carbohydrate (1 fruit, 1/2 skim milk), 2 fat |
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