Berries & Cream Trifles

Name: Berries & Cream Trifles
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8 servings.
Ingredients: 2 cups fresh or frozen cranberries; 1 cup fresh or frozen blueberries; 1/2 cup sugar; 1/2 cup water; 1 cup whole-milk ricotta cheese; 4 ounces cream cheese, cubed and softened; 1/4 cup confectioners' sugar; 1/2 teaspoon vanilla extract; 1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/2-in. cubes

Layers of cubed cake, berries and creamy ricotta mixture make pretty trifles that taste as rich as cheesecake. —Joan Duckworth, Lee's Summit, Missouri

Ingredients

2 cups fresh or frozen cranberries
1 cup fresh or frozen blueberries
1/2 cup sugar
1/2 cup water
1 cup whole-milk ricotta cheese
4 ounces cream cheese, cubed and softened
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/2-in. cubes

Directions

In a small saucepan, combine cranberries, blueberries, sugar and water; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 5 minutes. Transfer to a small bowl; cool completely. Refrigerate, covered, at least 1 hour or until cold.
Place ricotta cheese, cream cheese, confectioners' sugar and vanilla in a small food processor. Process until smooth.
In each of eight parfait glasses, layer 1 tablespoon berry sauce, 1/3 cup cake cubes, 2 tablespoons ricotta mixture and 2 tablespoons berry sauce. Repeat cake and cheese layers; top with 1 tablespoon berry sauce. Refrigerate, covered, until serving or up to 2 hours.

Originally published as Blue-Cranberry Creme Parfait in Holiday & Celebrations Cookbook 2015