End-of-Summer Fruit Trifle
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Ingredients: 8 oz. low-fat cream cheese at room temperature 1 cup low fat sour cream 1⁄2 tsp. ground cinnamon 1 large peach, halved and thinly sliced 1 cup fresh raspberries 1 cup fresh blueberries 1 cup fresh blackberries 2 TBS dark rum fresh sprig of mint for garnish (optional)
In a medium bowl, combine cream cheese, sour cream, and cinnamon. Beat until lightly and fluffy. In a large bowl, combine the fruits and rum. Toss lightly to mix. Place 1⁄3 of the fruit mixture in the bottom of a large glass serving bowl. Spread half of the cream cheese mixture over the fruit. Cover with 1⁄3 of the fruit, then the remaining cream cheese mixture. Top with the rest of the fruit. If using, garnish with a sprig of mint. Chill until ready to serve. Diabetic exchanges: 11⁄2 carbohydrate (1 fruit, 1⁄2 skim milk), 2 fat
(This recipe was contributed as part of a "Cook of the Week" feature.)