A fruity layered dessert.
1/4 cup plus 1/3 cup sugar
1/4 cup fresh lemon juice
8 oz. low-fat cream cheese at room temperature
1 cup heavy cream
3 cups fresh blueberries, rinsed
3 cups fresh raspberries or strawberries
1 store-bought pound cake cut into 3/4" thick slices
Step 1: In a small saucepan, bring 1/4 cup sugar, lemon juice and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool then brush over both sides of cake slices. Quarter each slice.
Step 2: With an electric mixer, beat cream cheese with sugar on high speed until light and fluffy. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is the consistency of whipped cream.
Step 3: Arrange half the cake pieces in the bottom of a medium sized serving dish. Spoon half the cream-cheese mixture over cake in dollops and spread to sides of dish. Sprinkle half the blueberries and raspberries (or strawberries) over top. Repeat layering with remaining cake, cream-cheese mixture and berries.
Step 4: Cover and refrigerate until chilled for a minimum of 1 hour and or up to overnight.
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