Recipe - Fresh Lemon And Cream Cheese Trifle

16 ounce Fatfree cream cheese
2 kg (3.4 oz.)pinstant lemon
pudding mix
2 cup Skim milk
1 tablespoon Grated lemon peel
1 cup Lemon peel, 45 lemons
1 Container (8 oz) frozen
light whipped topping,
thawed
3 kg (3 oz.)pladyfingers, split

In food processor bowl with metal blade, combine cream cheese, pudding
mixes, milk, lemon peel and lemon juice; process until smooth *. Gently
fold in whipped topping until well blended. Arrange 1/3 cup of split
ladyfingers in bottom of 13x9 inch (3 qt.) baking dish. Spoon 1/3 of
pudding mixture evenly over ladyfingers. Repeat, forming 2 additional
layers. Cover with plastic wrap; refrigerate at least 4 hours or overnight.
If desired, serve garnished with thin lemon twists and fresh mint leaves.
Store in refrigerator. Makes 12 servings. * Tip: If food processor is
unavailable, beat cream cheese in large bowl with electric mixer until
fluffy. Add milk, beat well. Gradually add 1 pkg. pudding mix and lemon
juice; beat until blended. Add remaining pudding mix and lemon peel; beat
until well combined. Per serving; 200 calories, 4 grams fat, 6 % CFF,35 mg.
cholesterol, 470 mg. sodium MC formatting by bobbi744@sojourn.com

Recipe by: Fast and Healthy Magazine, May/June '97, p. 27 Posted to Digest
eatlf.v097.n165 by Roberta Banghart bobbi744@sojourn.com on Jun 29, 1997