Cut the cake into slices and arrange them on a plate.
To make the lemon syrup: put the lemon juice, half the lemon zest (if using) and confectioners sugar in a small saucpean and heat gently until the sugar dissolves. Remove from the heat and stir in the Limencello.
Pour the syrup evenly over the slices of cake to soak them.
Whip the cream: Place the heavy cream and lemon curd into a large bowl. Beat with an electric mixer until it holds soft peaks.
Dollop and spread on the whipped cream over the soaked cake and then arrange the blueberries over the top of the whipped cream.
Sprinkle with the remaining lemon zest,1 if desired.
Make Ahead Notes: You can arrange the cake and top it with the lemon syrup a couple of hours before serving. When you are ready to serve, top with the whipped cream, blueberries and zest.Substitute lighter whipped cream:
You can shave 3 Freestyle SmartPoints from this yummy trifle by lightening up the whipped cream.To make enlightened whipped cream:
Mix together 1/3 cup heavy whipping cream, 1/2 cup low-fat Greek yogurt and 2 tablespoons sugar in a bowl. Using a mixer on medium speed, beat until soft peaks form.Use this recipe for lighter whipped cream in place of the 1 cup heavy cream called for in the recipe.15*SmartPoints (Green plan)15*SmartPoints (Blue plan)15*SmartPoints (Purple plan)7*PointsPlus (Old plan)Weight Watchers Freestyle SmartPoints: *12 (when using lighter whipped cream)
Easy Lemon Blueberry Trifle Recipe
Amount Per Serving (1 /8th of recipe)
Calories 256Calories from Fat 93
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword: easy trifle, pound cake dessert
Find this recipe online: https://simple-nourished-living.com/using-leftovers-easy-lemon-blueberry-trifle/