Strawberry-Banana Trifle

By á-170456

Ingredients

• 2 cups heavy cream
• 1/4 cup granular sugar substitute divided
• 4 teaspoons vanilla extract divided
• 8 ounces cream cheese melted, cooled
• 1 package Ready to Eat Banana Nut Muffins
• 1/4 cup Steels Gourmet Apricot Jam
• 1 pound strawberries halved or quartered if large, divided
• 2 tablespoons sliced almonds toasted

Details

Servings 12

Preparation

Step 1

With an electric mixer on medium speed, beat cream, 2 tablespoons of the sugar substitute and 2 teaspoons of the vanilla extract until soft peaks form. With a rubber spatula, fold two-thirds of the whipped cream into the melted, cooled cream cheese; reserve remaining whipped cream. Whisk remaining 2 tablespoons sugar substitute and 2 teaspoons vanilla extract into cream cheese mixture.

Cut muffins in thirds. Spread with apricot jam, then cut into 1-inch pieces.

To assemble: Spread one-third of the muffin pieces on the bottom of a 2-quart glass dessert dish; fit pieces together to cover the bottom of the dish. Spread half the cream cheese mixture over muffin pieces; top with 1 1/2 cups strawberries. Repeat layers. Scatter remaining muffin pieces over strawberries; cover berries with whipped cream. Scatter remaining berries and almonds over whipped cream. Chill 1 hour for flavors to blend.

This recipe yields 12 servings.

Carbohydrates: 14 grams
Net Carbs: 5.5 grams
Fiber: 8.5 grams
Protein: 10 grams
Fat: 27 grams
Calories: 334