Red Velvet Trifle with Lemon Yogurt Filling
You gotta try these individual red velvet trifles. Take them to your next picnic, or make them for your next birthday party. The best part is that you can top them with a lid, they can get tipped over in the car or touch sides and not get ruined. Quite unlike cupcakes.
Servings: 8 servings
- 1 red velvet cake baked (I use just a boxed cake mix) 9x13 size
- 1 cups vanilla yogurt
- 1 teaspoon lemon zest
- 2 8 ounces packages of cream cheese room temperature
- 1 cup powder sugar
- 2-3 pints fresh raspberries
While cake is cooling, make filling by beating cream cheese till smooth, add powder sugar, zest then yogurt. Mix until combined and smooth.
Decide on how many mason jars you will be filling. I used the half pint and was able to easily fill about 8-10 with one cake mix. I divide the cake up into section so I have equal amount of cake in each jar.
Cut the cake into 1x1inch squares.
If using half pint jars I used about 2-3 one inch squares per layer.
Spoon one large spoonful inbtween cake layers
Cover with lid and let refrigerate for at least 2 hours.
When ready to serve top with more raspberries.
You may add raspberries in-between the layers also. Or try additional fruits that are in season.
Calories: 571kcal | Carbohydrates: 75g | Protein: 9g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 64mg | Sodium: 649mg | Potassium: 503mg | Fiber: 9g | Sugar: 47g | Vitamin A: 815IU | Vitamin C: 32mg | Calcium: 219mg | Iron: 3mg