Summer Berries Star Again


It’s time to take advantage of nature’s gorgeous jewels and this is the perfect light ending to a hot summer day.  Strawberries, blackberries, peaches, nectarines, cherries…anything fresh is wonderful in this.

This is another recipe where adding in a scoop or so of unflavored, or vanilla, protein powder would be wonderful…and unnoticable, too.  

(I got these adorable individual Trifle bowls at Walmart. Can’t tell by my photo, but they have the pedestal and everything!!)

This photo is from Crate & Barrel…but same thing.

Trifle Bowl Set




One 8-ounce pkg. fat free cream cheese, softened
2 cups skim milk
One 4-serving size sugar-free instant Lemon pudding mix
1/2 cup Splenda-sweetened whipped cream  (1/4 cup heavy cream with 1 teaspoon Splenda)
1/4 teaspoon vanilla extract
1 tablespoon Splenda
Zest of half a lemon
2 cups fresh raspberries ( or straw, black, blue…whatever is available)
3 kiwi, diced (peaches, nectarines, apricots, cherries…)

In a large bowl whip the cream cheese until smooth. Slowly add the milk until blended. Beat in pudding mix, vanilla, Splenda, and lemon zest. Allow to thicken and fold in whipped cream.

In 8 small dessert cups or glass, layer fruit and cream cheese mixture, dividing ingredients evenly among them. Garnish with additional fruit and lemon zest, if desired. Chill for 1-2 hours. Makes 8 servings.

Per Serving: Calories 112; Protein 6 g; Fat 2 g; NET Carbs 12 g; (Fiber 3 g); Sugar 3 g; Sodium 319 mg

11 Comments Add yours

  1. Leeci says:

    Linda…I changed this just a bit when I made it – instead of the vanilla extract, I just squeezed in the juice from the lemon I zested, and my choice of berries were blueberries. This was absolutely delicious! Thanks!

    1. Linda says:

      I love that idea, Leeci! Blueberries will be in our area the first of August – I’ll definitely try it with those!

  2. T2Nashville says:

    I made this last night. Another winner! You’ll be tempted to just eat the lemon cream on its own, but don’t give in! This cream is really meant to be paired with fruit – it makes the flavor so much better. I used blueberries and cherries in mine – and topping it with Linda’s Nutty Granola just adds something even more special. I also made some WLS-friendly Individual Blueberry Cobblers and topped them with the lemon cream as well. Delish!

    1. Linda says:

      GRANOLA!! Super idea, Tammy.

      I’m so glad you loved it. I wish we could get those berries all year long, I really do. I mean the GOOD, ripened in the field ones!

  3. CaSaundra says:

    I love parfaits–so many ways to customize them too. I like the sounds of yours! 🙂

  4. That looks amazing, I’ll have to try it. I just came across your blog and there are some great recipes on here!

  5. takethecake says:

    You’ve got me…. cause its dessert, its hot, hot, hot here, it looks so very refreshing, and, Lastly, I have everything I need! Well, I’ll have sub the raspberries for strawberries but I’m on it! Thank-you!

  6. tastyeatsathome says:

    Looks so great! I love those parfait dishes too!

  7. Diana Roark says:

    My daughter-in-law just told me of your site, and I really am grateful! Your recipes look wonderful. My WLS was in Nov. 08 and I have been getting bored with my cooking. This is just what I need. Thanks!

  8. What a fabulous summer treat! Love the groovy glasses, too.

  9. Angela says:

    Looks yum! But I do have to say.. it’s kiwifruit, not kiwi :-). It’s commonly (mistakenly) called a ‘kiwi’ in American and Canada, not sure why. It’s definitely ‘kiwifruit’ (all one word). A kiwi is a small flightless bird in New Zealand, or the colloquial term for a New Zealander.

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