Happy 4th of July!

I think I will faint, I am actually posting two days in a row!! : ) My threadkiller teammates have inspired me and I don't know what to do about all of this wanting to post things. I hope everyone stays cool, has a good time, and makes lots of sales while they aren't looking (including me)!! So far it's not happening but there is always hope. Does anyone get that weird feeling in your chest when the fireworks are the really loud popping ones besides me? I hate that feeling but I love to watch the fireworks. My niece saw them for the first time this year and it is so beautiful to watch how the young love new and exciting things. She wasn't even scared.  I wish I had a barbecue to go to this year but it is 103 outside and my son is still feeling the effects of that bad thai food so I will just go look at 4th of july recipies and drool. Here is my favorite 4th of July dessert. It is very easy to make and so light and fruity and delicious I just might have to make one even though I have no where to go. (I substitute strawberry slices for the raspberries.)

Red, White, and Blueberry Trifle

This dessert would be right at home at a Fourth of July barbecue. You can substitute sliced fresh strawberries for the raspberries, if you prefer.
http://www.marthastewart.com/314662/red-white-and-blueberry-trifle

4.30435

Rated

(24)

• Prep Time 30 minutes
• Total Time 1 hour 30 minutes
• Yield Serves 6

Ingredients

• • 1/4 cup plus 1/3 cup sugar
  • 1/4 cup fresh lemon juice
  • 1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices
  • 1 bar (8 ounces) reduced-fat cream cheese, room temperature
  • 1 cup heavy cream
  • 3 cups fresh blueberries (three 1/2-pint containers), rinsed and dried
  • 3 cups fresh raspberries (two 6-ounce containers)

Directions

1. Make lemon syrup: 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 completely, then brush over both sides of cake slices. Quarter each slice.
2. With an electric mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).
3. Arrange half the cake pieces in the bottom of a 2-quart serving dish. Spoon half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blueberries and raspberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.
4. Cover, and refrigerate until chilled, at least 1 hour and up to overnight.

© 2011 Martha Stewart Living Omnimedia. All rights reserved.

I LOVE DESSERT!!


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