Blueberry Lemon Mousse Trifle

 BEAT THE HEAT WITH A BLUEBERRY LEMON TRIFLE

Cook's Notes: Beat the hot weather with a yummy dessert that requires no oven and is sure to please those who love a lemon and blueberry combination. 

Blueberry Lemon Mousse Trifle 

The recipe makes 4 parfaits, depending on the size of the glass used. Wine glasses work well for serving the parfaits. 
Ingredients:

• 1-1/4 cups heavy cream, liquid
• 1/2 cup powdered sugar
• 2 oz. softened light or regular cream cheese
• 1/2 teaspoon vanilla
• 3-4 tablespoons prepared jarred Lemon Curd (found in the jelly aisle)
• 2-3 tablespoons lemon zest
• 1 pint Blueberries
• 1/3 cup each toasted coconut and almonds
• Store-bought angel food cake, torn into small pieces 

Directions:

• Rinse the blueberries and drain on a paper towel. 
• Mix coconut and almonds together and toast at 350 degrees for 4 minutes. 
• In a small bowl, beat the softened cream cheese, vanilla, powdered sugar, lemon zest, and lemon curd until smooth.
• Whip the cream until it is well blended and fold in the cream cheese mixture.
• Layer the parfait twice with mousse mixture, cake bites, and blueberries. Sprinkle toasted coconut and almonds on the top of the parfait.
• Refrigerate until serving.

Another serving option is to place the mousse mixture in mini phyllo cups that have been lightly warmed for 6 minutes at 350 degrees and cooled. Too with a raspberry or blueberry.