Mini Peach and Blueberry Trifles
- Yield: 4 1x
- 1/4 cup sugar
- 1/4 cup fresh lemon juice
- 1/2 teaspoon almond extract
- 1 frozen Pound cake
- 8 ounces cream cheese at room temperature
- 1 cup heavy cream at room temperature
- 1 pint blueberries
- 3 peaches diced
- 8–10 small mason jars 4-ounce
Pull out the cream cheese and heavy cream and let them sit on the counter. Heat pound cake, while you prepare the rest of the trifle.
Heat the lemon juice, 1⁄4 C sugar, and 1⁄4 C of water in a small saucepan over medium-high heat. Stir until the sugar dissolves (about five minutes). Remove from heat and stir in the almond extract.
Whip heavy cream, cream cheese add half of lemon sugar mixture.
Cut the cake into 1/2 inch cubes, coat with the remaining lemon/sugar liquid.
Wash the fruit and cut into small pieces. Berries don’t need to be cut unless they are large.
The last step is to layer all the ingredients in jars. Alternate Fruit, cake, cream.
- Category: Dessert
- Cuisine: Dessert
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