Ingredients
1 - 12oz package frozen mixed berries
1 - 12oz package frozen raspberries
12 Tablespoons sugar (adjust for personal taste)
¼ cup raspberry liqueur (Chambord)
1 - teaspoon vanilla extract
30 or so Ladyfingers for deep-dish version depends on size of your serving dish
1 - cup nonfat cottage cheese
1 - cup nonfat sour cream
1 - cup nonfat vanilla yogurt
2 - 8oz packages of nonfat cream cheese
TOPPING & LAYERING:
1 pint fresh strawberries
2 half-pints raspberries
1 pint blueberries
Preparation
STEP 1 => Jam mixture Cook frozen berries & 4 Tablespoons sugar (if desired) over medium heat until mixture resembles jam ~ about 15 minute process. Stir frequently & reduce to 2 cups. Cool jam mixture before use. Add raspberry liqueur. STEP 2 => Ladyfinger prep Trim 1 end & quick dip ladyfingers in jam mix to coat back & front of bottom half of biscuit. Rounded end up & sugared side out Lay a ground base on bottom of serving dish. Line the remaining biscuits around the circumference of the dish. Deep trifle dish may require 2-stacked layers.
STEP 3 => Filling** Slowly mix following together in food mixer - cottage cheese, sour cream, vanilla yogurt & vanilla extract. Quarter cream cheese blocks & fold into mix - work it to avoid lumps & bubbles Add in remaining sugar or adjust to personal taste An equivalent measure of mascarpone can be substituted for this nonfat version of the filling ~ 3 cups or so
STEP 4 => Vertical layering order Dipped biscuits on bottom Jam mix Cheese mix Sliced fresh strawberries - raspberries - blueberries o Deep dish version - get roughly 3 layers to the top TOP => adorn with whole fruit
STEP 5 => CHILL Refrigerate for 8 to 24 hours before serving
