Strawberry Banana Trifle
Low Carbohydrate Recipe
Spread one-third of muffin pieces on bottom of 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.
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 apricot jam
1 pound strawberries, halved or quartered if large, divided
2 tablespoons sliced almonds, toasted
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: 5.5g; Fiber: 8.5g; Protein: 10g; Fat: 27 grams ; Calories: 334 Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 4 1/2 Fat